I am informed, by the cake eaters in this house that it is the jewish new year about now, Rosh Hashana. As I have been known in the past to use the excuse of other people’s feast days to cook, I took this as meaning “Mummy, please can you bake something”. Said cake eaters also advised that THE cake for Rosh Hashana is a honey cake. Now I have a lovely recipe from Tessa Kiros “Apples for Jam” for honey cake but I wasn’t sure it was the right sort of cake, so after a bit of research I decided on Macy Goldman’s majestic and moist honey cake
Last week, I had a cold and sore throat and bought a new jar of honey to go with the lemons I always seem to have in the kitchen. Unfortunately I forgot to tell my husband that it was in the shopping bag, and it managed to slip from the kitchen counter and on to the floor… honey and glass is NOT a nice or easy mixture to clear up off the floor.
So I did the honey cake from Nigella Lawson’s “Feast” instead, which is remarkable for its complete lack of honey, substituting a light muscavardo for soft brown sugar, a mixture of cloves,
cinnamon and nutmeg for the allspice and accidently using baking powder instead of bicarbonate… I also halved the mixture as Nigella always seems to cook for legions, and I cook for a teenager and a toddler and the occasional visitor.
It didn’t sink as I’d expected and as advised by Nigella, I put this down to my mistake with the bicarb, it wasn’t, as stated a bit moist in the middle… my husband, who is the only one who has tried it so far said “the problem is, its too good, I mean your sponge is too light, it needs to be heavier and stickier” – so next year I guess I do the majestic and moist one, and find an excuse during the year to try Tessa Kiros’ version.
Postscript: Came home today to find half the cake missing, husband and toddler had decided it was nice, so there’s a vote of confidence then !