I’ve always love to immerse myself in different cultures and religion. Each occasion is celebrated with a food with a special meaning behind it. Obviously I’m not Jewish, but a very special grandma told me how she grew up having honey cake every Rosh Hashanah. However, the honey cakes that she had in the past were often dry. Since I love to bake and eat, I’ve given the Rosh Hashanah honey cake a shot and made it moist and absolutely delicious! Dry Ingredients: 200g almond meal 25g gluten free flour 25g tapioca flour 1 tsp bicarbonate soda 1 tsp cinnamon powder 1/2 tsp nutmeg powder Zest 1 orange Wet ingredients: 1/2 cup soy milk + 1 tbsp lemon juice (leave it to rest for at least five minutes) 3 large eggs 1/2 cup honey 1/2 cup olive oil 4 tbsp kahlua 1 tsp vanilla essence Directions: Preheat the oven to 180 degrees Grease a 18cm bundt cake tin Mix all the dry ingredients into a bowl Whisk all the wet ingredients together until a smooth …