A traditional honey cake for the Jewish New Year, when it’s customary to eat sweet foods that symbolize our hope for a sweet New Year. Everything about this cake is very traditional, including its dense, rich texture, its intense cinnamony sweetness and its deep color, achieved by adding strong tea and cocoa powder to the batter. Using whole-wheat flour is a break from tradition, and in this particular cake, it works beautifully, because the cake is so rich and dense anyway.
Wrap leftovers in foil and keep in the fridge. Sliced, leftovers are delicious lightly toasted with a little sweet butter.
- 1 teaspoon light olive oil for pan
- ½ cup strong unsweetened tea, cooled
- 1 cup 100% whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- 2 large eggs
- ¼ cup packed brown sugar
- ⅓ cup light olive oil (not extra virgin)
- ½ cup honey (6 oz)
- Preheat oven to 350 degrees F. Brush an 8 X 4-inch loaf pan with olive oil.
- Prepare ½ cup of strong tea and allow it to cool.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon and cocoa powder.
- In a large bowl, whisk together the eggs and the sugar. Add the oil and the honey, whisking after each addition.
- Add the flour mixture and the tea, half of each at a time, alternating. Whisk just until combined. Batter will be thin.
- Pour the batter into the prepared baking pan. Bake 40-45 minutes, until deep brown and fragrant and a toothpick inserted in center comes out clean.
- Cool 5 minutes in pan, then invert onto a tray and from the tray to a cooling rack. Cool 10 more minutes before slicing and serving.