Jewish honey cake
This simple honey cake, also known as 'lekach', is a must-have sweet treat when celebrating the Jewish New Year, or Rosh Hashanah. It’s best made a few days ahead, as the spicing and texture improve as it matures
Apple, honey & cinnamon crumble loaf
Makes 12 slices
Easy
Prep:
Cook:
plus cooling
Welcome in the Jewish new year with a bake combining traditional apples and honey. It's a twist on Jewish honey cake, a treat eaten for Rosh Hashanah
Skip to ingredients
- 225g plain flour
- 1½ tsp baking powder
- ½ tsp ground cinnamon
- 200g golden caster sugar
- 50g honey
- 120ml sunflower oil
- 1 tsp vanilla extract
- 2 medium eggs
- 2 medium apples(about 225g), peeled, cored and cut into 1cm pieces
- 50g pecansroughly chopped
For the crumble topping
- 30g golden caster sugar
- 30g plain flour
- 15g rolled oats
- ½ tsp ground cinnamon
- 30g coconut oilor dairy-free spread
Nutrition: Per serving
- kcal335
- fat16g
- saturates4g
- carbs42g
- sugars25g
- fibre2g
- protein4g
- salt0.39g
Method
step 1
To make the crumble, combine the sugar, flour, oats, cinnamon and 1/2 tsp salt in a small bowl. Add the coconut oil or spread, and rub the mixture together using your fingers until you have a rough crumble. (If the oil is in liquid form, the mixture may resemble a paste.) Chill the crumble in the freezer until needed.
step 2
Line a 900g loaf tin with baking parchment and heat the oven to 180C/160C fan/gas 4. Combine the flour, baking powder, cinnamon and a large pinch of salt in a medium bowl, and set aside.
step 3
Put the sugar, honey, oil, vanilla and eggs in a second bowl, then beat until combined. Pour the wet mix into the dry and stir just until well combined – it will be quite thick. Fold in the apples and pecans, then scrape the batter into the tin. Sprinkle over the crumble (if it was more of a paste, you should be able to crumble it into lumps after it has chilled). Bake for 1 hr-1 hr 10 mins, or until a skewer inserted into the middle comes out clean and the surface feels springy in the centre when pressed lightly.
step 4
Leave to cool completely in the tin on a wire rack before slicing. Will keep in airtight container in a cool, dark place for up to three days.
