Denise says:

  • Honey cake of all descriptions is a must to celebrate Rosh Hashanah.
  • This is my vegan recipe and is made with ‘silan’ date honey which is a thick brown fruity syrup.
  • I have also included dried dates that provide natural sweetness as well as texture in the cake.
  • This is a cake which you will want to make a firm favourite for many years to come to celebrate the sweet New Year!
  • Preparation Time: 25 minutes
  •  Cooking Time: 40 minutes
  • Makes 1 loaf


  • 150g dried dates –  roughly chopped
  • ~
  • 50g pistachios – roughly chopped
  • 225g silan ‘date honey’
  • 100ml vegetable oil
  • 150ml apple puree
  • ~
  • 200g wholemeal plain flour – or even gluten free flour – it will work! 1 teaspoon cinnamon 1 teaspoon almond essence
  • 1 teaspoon baking powder
  • ¼ tsp salt
  • 50g almonds with skin on – toasted


  1. Line a 1 kg loaf tin with baking parchment paper.
  2. Preheat the oven to 180C.
  3. Soak dates in boiling water while you prepare the batter.
  4. Mix chopped pistachio nuts, drained figs and honey, oil, and apple puree.
  5. Stir in flour, cinnamon, almond essence, baking powder and salt.
  6. Combine until moist. Do not over mix.
  7. Pour the batter into the baking tin and smooth the top with a spatula. Top with the toasted almonds.
  8. Bake in the preheated oven for 40 minutes till a toothpick inserted comes out clean.
  9. Remove it from the tin and when the cake cools down cut into thick slices.