Sweet, sticky honey cake

There is something so loving and nostalgic about the scent of a Jewish honey cake baking in the oven. That lightly spiced, sweet and floral aroma is enough to make you want to sit eagerly at the oven door like a drooling puppy.

While I adore honey cake (or lekach) it is often quite dry and lifeless. But this recipe guarantees a soft, light, fluffy, moist and sticky cake –almost like a giant honey muffin.

And, as a bonus, it is lower in fat than an ordinary sponge, carrying only two tablespoons of oil along with the fat contained in the eggs.

Honey cake

Ingredients:

7oz plain flour

3oz dark sugar

1tsp baking powder

1/2tsp bicarbonate of soda

1tsp cinnamon

1/4tsp allspice

2 eggs, beaten

10flozhoney melted with 4floz strong coffee

2tsps oil or melted butter

Do it:

1. Prepare a brownie tin with greaseproof paper and preheat the oven to 180c.

2. Mix together all of the ingredients, using a hand mixer if possible.

3. Pout the mixture into the tin and bake for 40 minutes.

4. Serve warm.