Lekah

Lekah

Honey cake

By
From
Cooking from the Heart
Serves
8
Photographer
Mark Roper

Ingredients

Quantity Ingredient
50g nuts, chopped
2 cups honey
100g butter or margarine
or 100ml vegetable oil
2 teaspoons ground cinnamon
1 tablespoon lemon juice
1 teaspoon vanilla essence
2 eggs, separated
2 teaspoons baking powder
3 cups flour

Method

  1. Preheat the oven to 160°C. Grease a 30 x 10 cm baking tin and spread the base with the chopped nuts.
  2. Warm the honey and butter in a saucepan over low heat, then allow the mixture to cool. Add the cinnamon, lemon juice and vanilla, then the egg yolks, one at a time.
  3. Mix the baking powder through the flour, then stir into the egg mixture until well combined.
  4. Whisk the egg whites until soft peaks form, then fold them into the batter.
  5. Pour the batter into the baking tin and bake for 1 hour.
Tags:
Jewish
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