Honey Cake (lekach)

Honey cake, or lekach, is a dense and sweet cake traditionally consumed by Ashkenazi Jews over the Jewish New Year, Rosh Hashanah. Despite having Middle Eastern roots the flavour of honey cake will likely be dependent on the region in which it is baked. Local flora heavily influences the flavour of honey, making it specific to a certain area or even garden. This local connection is what makes food like this truly spectacular – not only is it homemade, its flavour is drawn from its surrounding environment.

However, honey lends more than mere flavour and locality; as a result of its sensuous viscosity it conveys a luxuriously dense texture, rather like black treacle ingingerbread. As such, a slice of this pleasantly substantial cake is enough to satisfy the demands of even the most ardent gourmand. Add a steaming pot of chai into the equation and it’ll be a struggle for said food lover to come up for air, such would be their enjoyment.

There are any number of ways in which one may present a honey cake – a drizzle of honey, a scattering of almonds or even as naked as the day it was… baked. My personal favourite topping is one devised byJames Martin– a simple mixture of honey, icing sugar and water. As with the sponge, simplicity is key if the gorgeous flavour of the honey is to sing. An ingredient as special as honey should be allowed free-reign over its host – one reason why this is a particular favourite of mine.

Local connection:As mentioned above, locality is integral to experiencing the full potential of this recipe. If you live in Bristol theMall Deli, Clifton, will sort you out with some cracking West Country honey.

Honey Cake {recipe}

Makes one 20cm cake

Ingredients:

• 125g clear honey

• 110g butter

• 50g light muscovado sugar

• 2 eggs

• 150g self-raising flour

• 55g icing sugar

• 1 tbsp clear honey

• Warm water

Method:

1.油脂和行一个20厘米的蛋糕盘。预热the oven to 170C. Melt together the honey, butter and sugar over a gentle flame. Once broken down set aside for 5 minutes before whisking in the eggs and flour.

2. Tip the batter into the cake tin and pop in the oven for around 40 minutes, or until dark brown. Set aside to cool before turning out.

3. Once cool mix together the honey, icing sugar and 2-3 tsp of warm water. Brush the icing over the cake and serve.

Cost:Good quality honey can seem rather expensive at around£4 a jar. However, it can go impressively far as a result of its penetrating flavour. Indeed, this delightful treat should set one back no more than around£3.