Passover Honey Cake
This Jewish honey cake is one that Grandma Yetta would make for the first and second seders at Passover. It's so simple — honey, ginger, cinnamon and, surprisingly, coffee give it its depth of flavor. However, there's no reason you can't make it any time of the year when you want a Jewish dessert.
Ingredients
- 4 large eggs, separated
- 1 cup dark honey
- 3/4 cups sugar.
- 3/4 cup strong black coffee
- 3/4 cup matzo cake meal If you use coarser meal, add two tablespoons.
- 3/4 cup potato starch, sifted
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ginger
- 2 teaspoon orange zest (optional)
- 1/2 cup coarsely chopped walnuts
Instructions
- Separate eggs and beat the whites until stiff, set aside.
- Beat egg yolks and sugar until their color is lemon yellow.
- Add honey and coffee to the egg yolk mix and blend thoroughly.
- Blend in matzo cake meal and potato starch with cinnamon and ginger.
- Blend in the walnuts and orange zest (if using).
- When the mixture is well blended, fold in the egg whites. Fold just enough to incorporate the egg white, but make sure the egg white is fully blended to avoid cooked eggs in your cake.
- Pour into a nonstick or parchment lined loaf pan.
- Place in a preheated 300 F oven. Bake for about an hour. The finished cake should pass the toothpick test.
Nutrition
Calories: 261kcalCarbohydrates: 52gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 62mgSodium: 31mgPotassium: 178mgFiber: 1gSugar: 36gVitamin A: 93IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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