Israeli Honey Cake

👨‍🍳 Instructions

1. 1

   Preheat oven to 320°F (160°C). Grease and line a loaf pan with parchment paper.

   💡 Tip: Using parchment paper makes removal easier.
2. 2

   In a large bowl, whisk together eggs, sugar, vegetable oil, honey, vanilla extract, and hot brewed tea or coffee until well combined.

   💡 Tip: Ensure the liquid is hot but not boiling to avoid cooking the eggs.
3. 3

   In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

   💡 Tip: Sifting dry ingredients can help prevent lumps.
4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.

   💡 Tip: Overmixing can develop gluten, resulting in a tougher cake.
5. 5

   Pour the batter into the prepared loaf pan.

   💡 Tip: The batter will be quite thin.
6. 6

   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

   ⏱️ 45 minutes

   💡 Tip: Check for doneness around the 40-minute mark.
7. 7

   Remove the cake from the oven. While still warm, drizzle with a little extra honey over the top and smooth it with the back of a spoon.

   💡 Tip: Drizzling honey while warm helps it soak into the cake.
8. 8

   Let the cake cool in the pan for at least 30 minutes before slicing and serving.

   💡 Tip: Allowing it to cool prevents it from crumbling when cut.

💡 Pro Tips

• ✓Use a good quality honey, as its flavor is prominent.
• ✓The cake can be made a day in advance; it often tastes even better the next day.
• ✓For a richer spice flavor, add a pinch of ground cloves or ginger.

🔄 Variations

• Add finely chopped dates or walnuts to the batter for added texture.
• Substitute strong black tea with brewed coffee or apple juice.
• Bake in muffin tins for individual servings (reduce baking time).