I prefer making muffin-sized or mini loaf versions of traditional honey cake rather than one large cake. That way I can serve them for dessert, with coffee or even breakfast! If they are for dessert, they are delicious with this tahina and halva ice cream.

Sharon Lurie is the author of the Kosher Butcher’s Wife series of cookbooks

• Pre-heat oven to 180°C and line or grease well a 12 hole muffin tin - you may need to grease a second one, so have it to hand before you start
• In a large bowl, beat together the eggs, honey, oil, and apple sauce.
• In a separate bowl, mix the dry ingredients (except for the 2 tbsp of brown sugar) then add to the wet ingredients mixing until smooth. Fold in the raisins – if using.
• Fill the greased muffin tins about ¾ up the sides.
• Sprinkle with a little brown sugar and bake at 190°C for 15 -20 minutes.
• To make the ice cream, allow the vanilla ice cream to soften slightly so that you are able to mix in the tahina and halva. Freeze until firm.
• To serve: top each muffin with a scoop of ice cream and decorate with a swirl of honey, pomegranate seeds and optional pistachio nuts or sugar glass threads.