Rosh Hashana is around the corner and I had to share with you the traditional cake of the holiday- honey cake. We use honey to manifest sweetness in our lives for the following year. Additionally, early fall is the perfect time of the year to extract honey from the beehives. Most nectar flows finish by the end of the summer so it is a good idea to harvest honey sometime in early September. There are many recipes out there for a fantastic honey cake but there is only one that really inspired me this year. I got this recipe from Keren Agam, one of my favorite bakers. I did some adjustments and replaced the cinnamon powder with the incredible spices mix I got from my friend Lior: Honey-Saffron-Lemon and Coffee-Clove-Cinnamon. I baked the cake in a bundt pan but you can feel free to use an English cake pan. Just remember- fill up your pan up to 3/4 of its volume to prevent the cake from slipping out of the mold. She's such a wonderful cake! Tomorrow I'll share with you another beautiful recipe for the holiday. Stay tuned. Hag Shameh and Shana Tova.

1 serving

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