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 figs 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
Ingredients:
- 150g dried figs – stalk removed and 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
Method
- Line a 1 kg loaf tin with baking parchment paper.
- Preheat the oven to 180C.
- Soak figs in boiling water while you prepare the batter.
- Mix chopped pistachio nuts, drained figs and honey, oil, and apple puree.
- Stir in flour, cinnamon, almond essence, baking powder and salt.
- Combine until moist. Do not over mix.
- Pour the batter into the baking tin and smooth the top with a spatula. Top with the toasted almonds.
- Bake in the preheated oven for 40 minutes till a toothpick inserted comes out clean.
- Remove it from the tin and when the cake cools down cut into thick slices.
Tagged in: apple puree, Cinnamon, date honey, dessert, Dried figs, Family dinner dessert, Israeli, Jewish, Pistachio Nuts, Rosh Hashanah, Tea, Vegan, Vegetable Oil, Yom Tov