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Recipe: Rich fruit and nut honey lekach

Celebrate and cherish the bees' extraordinary contribution with this ultimate honey cake.

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Cook:

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    Celebrate and cherish the bees' extraordinary contribution with this ultimate honey cake or lekach – it is rich with dried fruit, nuts and a dash of brandy. If you want to spice things up a little bit more, try substituting the powdered ginger with 25g finely chopped crystallised ginger.

    Ingredients

    ● 225g plain flour
    ● ¾ teaspoon bicarbonate of soda
    ● 1 tspn ground cinnamon
    ● 1½ tsp-2 tsp dried ginger
    ● 120g margarine or butter
    ● 80g honey
    ● 60g golden syrup
    ● 120g soft brown sugar
    ● 125g luxury mixed dried fruit
    ● 100g chopped pecans or pistachios (optional)
    ● 2 free-range organic eggs
    ● 4 tablespoons milk or soya milk
    ● Rind of 1 whole lemon and the juice of ½ lemon

    Method

    ● Preheat your oven to 150–170°C, gas mark 2–3 and line a 21cm cake tin.
    ● Sieve the flour, bicarbonate of soda and spices into a large mixing bowl.
    ● Melt the butter or margarine with the honey, golden syrup and soft brown sugar.
    ● Add the dried fruit and chopped nuts if using and leave to cool.
    ● Grate in the lemon rind.
    ● Beat the eggs with the milk and add the lemon juice. Add the liquid ingredients to the dry and quickly pour the cake batter into the lined tin - the bicarbonate of soda will begin to react immediately.
    ● Place in the oven. Bake for 1 hour until firm to the touch. Do not open the oven door or the cake may drop.
    ● (Optional) When cake is cooled, pierce with tooth picks adding 2 tablespoons brandy, apricot brandy or Kiddush wine.

    Method
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