Celebrate Rosh Hashanah with a symbolic sweet beginning to the year through a delightful cinnamon-honey cake. This moist cake batter, infused with cinnamon, can be quickly prepared and poured into a Bundt pan. After cooling, drizzle honey over the cake and embellish it with edible flowers for a visually stunning and delicious centerpiece to mark the Jewish New Year.
Cinnamon-Honey Cake Recipe
While the edible flowers serve as a decorative touch in this recipe, ensure you select blooms safe for consumption due to their contact with the cake.
Edible flowers such as pansies and nasturtiums are commonly found in specialty food stores. You can opt for a variety of flowers like rose petals, marigold, lavender, or hibiscus as alternatives.
Ingredients
- 4 cups flour
- ½ tsp salt
- 1½ tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- 4 eggs
- ½ cup sugar
- ½ cup canola oil
- 1¾ cups honey, plus extra for drizzling
- ½ cup strong coffee, at room temperature
- Handful of edible flowers, for garnish (optional)
Preparation
Prepare a Bundt pan by spraying it with cooking spray and preheat the oven to 325°F after removing the top rack for the cake to rise adequately.
In a medium bowl, mix flour, salt, baking powder, baking soda, and cinnamon. In a separate large bowl, beat eggs, add sugar, then incorporate oil, honey, and coffee. Gradually blend in the dry ingredients until a smooth batter forms.
Pour the batter into the greased Bundt pan and bake on the middle rack for about an hour or until a cake tester comes out clean when inserted. Allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
For decoration, drizzle 1-2 tablespoons of honey over the cake and place edible flowers on top, allowing them to adhere to the honey.
Serves 10-12.