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At Mosey Me we love sharing special moments with our customers and the diverse communities they represent. With Jewish New Year starting, we thought it would be good to share a bit more about the festival with our Mosey community.

Jewish New Year, or Rosh Hashanah, is a two-day festival with many traditions that encourage reflection on the year that has been and the year to come. Typically, the start of the festival is marked by a dinner with family and friends, and as with most Jewish festivals, it is the food that takes centre stage. An iconic part of this celebration is honey. Honey symbolises the beginning of a sweet new year.

Today, sisters Jessie and Sonia have shared with us their own spin on a traditional honey cake to be shared with family and friends.

 

Honey, Lemon & Ginger Cake

 

INGREDIENTS

Cake

1 cup self-raising flour (or gluten-free flour)

1 cup blanched almond meal

½ cup brown sugar

¼ cup honey

2 large eggs

1 teaspoon vanilla essence

1 medium lemon – grated rind + juice of half

2 teaspoons of ground ginger

200g unsalted butter

 

For Icing

½ block of cream cheese

¼ cup honey + more to taste

Candied lemon rind for garnish (optional)

 

 

METHOD

Start by turning the oven to 170 degrees fan forced, and lining a round baking tin in baking paper, greasing the sides of the dish in butter if needed.

Sift flour and combine in bowl with sugar, almond meal and ground ginger. Stir until combined. Melt butter and then add to dry ingredients. Add vanilla essence and honey to mixture, and then stir to combine. Add eggs, lemon juice and rind and stir until mixture is even and smooth.

Pour mixture into your baking tin and cook for 40-50mins or until golden brown and skewer comes out clean.

While your cake is cooking, make the icing by whipping your cream cheese and honey together. Pour honey in slowly, mixing and tasting as you go. Depending on how sweet you like your icing, you may need more or less honey. Whip until texture is light and creamy.

Once the cake is cooked, leave to cool in tin for 15-20 mins and then turn out onto a wire rack and leave to cool for a further 15-20 mins.

Now that the cake is cool, spread your icing on the cake using a spatula or piping bag. Decorate with whatever takes your fancy; we’ve used candied lemon rind.

 

Enjoy!

 

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