Honey Cake is practically a requirement for Rosh Hashanah, which is the Jewish New Year, and is celebrated in the fall. The idea is to ring in the year to come with sweet foods, symbolizing a sweet new year. This cake is so good as a dessert, or with tea, that you might find yourself wanting to ring in each week with it!
Prep Time: 10 minutes Cook Time: 45–55 minutes Makes: 1 (12-inch [30-cm]) Bundt cake
FOR THE CAKE
Oil or palm shortening, for greasing the pan
4 eggs
1 cup (240 g) coconut sugar
1 cup (240 ml) honey
1½ teaspoons (7 ml) vanilla
1 cup (240 ml) strong black tea, cooled
3 tablespoons (45 ml) bourbon or whiskey (optional, add additional tea if omitting)
3 cups (288 g) almond flour
1½ cups (192 g) arrowroot powder (plus more for flouring pan)
¾ cup (85 g) coconut flour
1½ teaspoons (6.5 g) baking soda
2 teaspoons (5 g) ground cinnamon
¾ teaspoon ground allspice
¾ teaspoon ground cardamom
1½ teaspoons (7 g) salt
FOR THE ICING
¼ cup (55 g) coconut butter
2 tablespoons (30 ml) honey
⅓ cup (80 ml) full-fat coconut milk
¼ teaspoon cinnamon
¼ teaspoon cardamom
½ teaspoon vanilla extract
Preheat the oven to 350°F (177°C). Grease and flour a 12-cup (2.8-L) Bundt pan.
In a large bowl, beat the eggs, coconut sugar, honey, vanilla, tea and bourbon until well incorporated.
In a medium bowl, whisk together the almond flour, arrowroot, coconut flour, baking soda, cinnamon, allspice, cardamom and salt. Add to the liquid mixture and beat for another minute.
Pour the batter into your prepared pan and bake for 40–50 minutes, or until the top bounces back when you gently push it, and a knife inserted into the center comes out clean.
Allow the cakes to cool on a wire rack before inverting onto a plate.
To make the icing, melt the coconut butter in a small saucepan and then add the honey, coconut milk, cinnamon, cardamom and vanilla. Remove from heat and whisk to combine.
Transfer to a sealable plastic bag, trying to get it into one corner as much as possible. Cut just the tip of the corner off and drizzle the icing over the cake.
Bubbe’s tip: Don’t make a mess! Slide some parchment or wax paper under the outside of the cake before you ice it. Once the icing starts to harden, you can pull them out, and you will be left with a clean serving platter. Otherwise, the yentas will never let you hear the end of it!