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  • Writer's picturemor beja

Easy and delicious Honey cake

So as always, I do things last minute.

And here I am posting the recipe for my honey cake just a day before Rosh Hashanah Eve.

But come on!

Honey cake is delicious all year long and should not be kept only for Rosh Hashanah.

Spiced and moist honey cake that is so easy to make and just delicious.

I season it a bit with ground black pepper and nutmeg. Feel free to drop it from the recipe if it fits less to your personal taste. You can add cinnamon or cloves, it is also yummy.

Wishing everyone and everyone a sweet year, a year of growth, dreams, successes and love.

Happy holiday people!


  • 350 grams of white flour

  • 10 g baking powder [bag]

  • 10 grams of baking soda

  • 330 grams of honey

  • 3 eggs

  • 150 grams of dark brown sugar

  • 200 ml of lukewarm water

  • 100 ml of cold water

  • 200 grams of canola oil

  • Half a teaspoon of salt

  • Half a teaspoon of ground black pepper [can be reduced to a quarter]

  • A quarter teaspoon of nutmeg zest


  • Mix the honey well with 200 ml of lukewarm water, then add the cold water and set aside.

  • In another bowl, mix the flour, baking powder and baking soda.

  • Preheat the oven to 175 degrees. [C]

  • In the mixer bowl, beat the eggs together with the sugar until the batter becomes airy and gradually add the oil.

  • Add the water with the honey, the dry ingredients mixture [flour, baking powder and baking soda], the salt and spices [the pepper and nutmeg which can also be converted into cinnamon and cloves]

  • Mix well.

  • Oil a Kugelhoff or angel cake pan [24-26 diameter] and transfer the batter into it.

  • Bake for 40-45 minutes.

  • Check if the cake is ready, stick a toothpick in the center and if it comes out with crumbs the cake is ready.

  • If the cake is not ready, lower the oven temperature to 140-150 degrees and check again 4-5 minutes later.

  • The cake should be chilled before you take it out of the pan.


Have a Happy holiday and a Wonderful Year.


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