Honey cake

Honey cake

By
From
Cooking from the Heart
Serves
20
Photographer
Mark Roper

Ingredients

Quantity Ingredient
4 eggs
2 cups sugar
1 1/2 cups canola oil
500g honey
3 cups self-raising flour, sifted
1 cup plain flour, sifted
1 teaspoon bicarbonate of soda
3 tablespoons cocoa powder
2 teaspoons ground cinnamon
2 teaspoons instant coffee
2 cups water, boiling
1/4 cup walnuts, chopped

Method

  1. Preheat the oven to 170°C. Line a 32 x 20 cm baking tin with baking paper.
  2. Beat the eggs and sugar until the sugar has dissolved and the mixture has turned pale. Add the oil and honey and mix well.
  3. Gradually add the flours, bicarbonate of soda, cocoa and cinnamon to the mixture.
  4. Dissolve the coffee in the boiling water, then gradually add it to the mixture, which should become loose and wet. Stir in the walnuts.
  5. Pour the batter into the baking tin and bake for 1 hour, or until a knife inserted into the centre of the cake comes out clean.
Tags:
Jewish
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