According to the blog from where I obtained this recipe, lekach is a dense and sweet cake traditionally consumed by Ashkenazi Jews over the Jewish New Year, Rosh Hashanah. Feel free to google it for yourself to see if that’s true – given I’ve already tried the Jewish custom of dipping apple slices in honey, I’m just going to choose to believe it.
More so than many other things, honey definitely tastes better if you buy quality stuff, which I’m sure would come out in the cake. However, if you don’t want to waste your Scottish wild flower or Acacia honey on a cake, then Tesco’s 99p stuff will do fine.
The photo is not the best, but then they never are for these traditional loaves and traybakes! You could also drizzle the top with a mixture of honey (1tbsp), icing sugar (55g icing sugar) and warm water (2-3 tsp).
(makes one 20cm cake)
125g clear honey
50g light muscovado sugar
150g self-raising flour
- Preheat the oven to 170oC
- Melt together the honey, butter and sugar over a gentle flame. Once broken down, set aside for 5 minutes before whisking in the eggs and flour.
- Tip the batter into a 20cm silicone cake tin and pop in the oven for around 40 minutes, or until dark brown. Set aside to cool before turning out.
- Optional: brush with the icing. Serve with a nice cup of tea, possibly chai.