Cook: 35 - 40 minutes

Serves: 8

This moist cake will keep for up to five days stored at room temperature. You can substitute the golden caster sugar for regular caster sugar, and the coffee can be swapped for strong tea.

Method

Preheat the oven to 170°C (fan). Grease and line two 20cm (8-inch) sandwich tins with baking parchment.
Dissolve the instant espresso powder in the boiling water, pop to one side and allow to cool completely. In a large bowl, tumble in the flour, sugar, baking powder, bicarbonate of soda and salt. Whisk the dry ingredients together to fully combine and remove any lumps.
Make a small well in the centre of the dry ingredients and pour in the cooled coffee, eggs, honey, vegetable oil and orange juice. Whisk until fully combined and no lumps remain.

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Topics:

Rosh Hashanah recipe

Bake

Honey cake recipe

Ingredients

Name: Recipe: Layered lekach with cinnamon honey butter frosting
Prep time: 30 min
Cook time: 35 min
Yield: 8
Ingredients: For the cake:; 500g plain flour; 200g golden caster sugar; 2 tsp baking powder; ½ tsp bicarbonate of soda; ¼ tsp kosher salt; 1 tbsp instant espresso powder dissolved in 80ml of boiling water; 2 large eggs; 230g clear honey; 150ml vegetable oil; 80ml orange juice; For the honey butter frosting:; 225 unsalted butter, at room temperature; 215g icing sugar; 1 tsp ground cinnamon; ¼ tsp kosher salt; 50g clear honey

For the cake:
500g plain flour
200g golden caster sugar
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp kosher salt
1 tbsp instant espresso powder dissolved in 80ml of boiling water
2 large eggs
230g clear honey
150ml vegetable oil
80ml orange juice
For the honey butter frosting:
225 unsalted butter, at room temperature
215g icing sugar
1 tsp ground cinnamon
¼ tsp kosher salt
50g clear honey