Honey Cake
A dark, moist loaf cake with honey, coffee and cinnamon.
- Servings
- 10
- Prep
- 20 min
- Cook
- 50 min
- Total time
- 1 h 10 min
- Difficulty
- Easy
- Cuisine
- Israeli
VegetarianMake aheadDessertBaked
Ingredients
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- 250 g honey
- 280 g plain flour
- 200 ml strong black coffee — hot
- 150 g sugar
- 3 pc eggs
- 120 ml neutral oil
- 2 tsp ground cinnamon
- 1.5 tsp baking soda
Method
- Heat the oven to 165 °C / 325 °F and line a loaf tin.
- Stir the hot coffee and the honey together in a bowl until the honey has completely dissolved, then set it aside to cool until the mixture is lukewarm. Poured in boiling hot, it would start to cook the eggs.
- In a large bowl, whisk the eggs with the sugar and oil until evenly combined.
- Add the flour with the cinnamon and baking soda alternately with the lukewarm coffee-and-honey mixture, stirring only until combined. The batter will be loose — that is correct.
- Pour into the tin and bake for 45–55 minutes, until a skewer pushed into the centre comes out clean.
- Cool in the tin for at least 20 minutes before slicing. It is moister the next day; to keep it, cover it and store at room temperature.
Before you cook
- The batter contains raw flour and raw egg. Do not taste or eat it raw; bake the cake through as described.