RAOS Recipe

Note: I baked these last night and have since altered the temp - reduce it by about 10 deg C to get a stickier topping.

This weekend is Rosh Hashana - Jewish New Year. The below recipe is my famous honey cake recipe - so damn good that my last job 'borrowed' the recipe and now it's a permanent cake on their menu (seriously.) I'd recommend making this for someone even if you're not Jewish - it's a damn good cake, and with the myriad of different honeys avaialble in Australia, well worth making (and eating) for and with friends. Yes, the method is a little strange, but then, so am I and you love ME, right?

Honey Cake
1 1/4 cups caster sugar
3 eggs
5 T oil
500 grams honey
1 tsp cinnamon
1 tsp allspice
1 tsp ground ginger powder
2 cups self raising flour
1 cup plain flour
1 heaped tsp bicarbonate of soda (baking soda)
2 cups very strong black tea (several bags steeped), cooled

Mix a small amount of the tea with the bicarb. Beat the sugar, eggs, honey and spices for 5 minutes on high (electric mixer.) Add in the sifted flours and remaining tea alternatively, mixing well. Add in the bicarb liquid and mix well. Cover the bowl with a towel and allow to rest for 1 hour. (Preheat the oven during this time to 160C). Grease and/or line a round tin (26 cm, or make two smaller cakes). Pour the mixture into the tin and bake for about 1 to 1.5 hours (watch carefully in the last 15 minutes or so to ensure it doesn't burn.) Once done, allow to cool in the tin and then remove.

To freeze: once cold, wrap in glad wrap and freeze.
To decorate: I usually get sesame snaps and chop them up coarsely. Drizzle warmed honey over the top of the cake (not that it needs it) and sprinkle sesame snaps over. However, it's absolutely lovey just plain!