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 consistency
- Mix the dry and wet ingredients together until a batter is formed
- Pour the batter into the bundt cake tin and place it into the oven to bake for 40min or when the skewer comes out clean
There you have it! Gluten free, dairy free Rosh Hashanah Honey Cake!
Table for Ting 