Wednesday, 14 March 2018

Egg-Free Honey Cake

As someone who grew up in a very Jewish community, I was used to having honey cake to celebrate Jewish New Year, so I was intrigued to find out what a Gentile take on this sweet dish would taste like. Well unsurprisingly, it tastes like honey. What did surprise me, though, was the ingredients. Not only does this have very little sugar in it, but it has absolutely no eggs! It is more like a loaf cake than a regular cake, but it was also very delicious! The original recipe says to add honey 'to taste', and I went for two and a half tablespoons, but feel free to adjust that to suit your personal preferences, but do be aware that this will probably affect the texture slightly.

Here's the original recipe that I was working with:

Egg-Free Honey Cake
Bare Necessities:
1/2cup/115g/4oz Sugar
1cup/250ml/8fl.oz Sour Cream
2cups/200g/8oz Flour
1/2tsp Baking Soda/Bicarbonate of Soda
2 1/2tbsp Honey

1. Preheat the oven to 350F/175C.
2. Grease and line a loaf tin.
3. Mix together the sugar, honey and sour cream.
4. Stir in the flour and bicarbonate of soda and beat until fully combined.
5. Pour the mixture into the tin and pop in the oven for 30-45 minutes or until the cake is golden-brown and cooked through.
6. Slice up and enjoy!