A Jewish honey and spice cake Lekach (ley-kak) should be cut into slices and spread with butter for tea.


1| oz. plus

1 teaspoon butter

10 oz. plus

1 tablespoon flour

5 fl. oz. clear honey

2 oz. – cup soft brown sugar

1 fl. oz. milk eggs

1 teaspoon bicarbonate of soda dissolved in

1 tablespoon milk

2 teaspoon ground ginger

½ teaspoon salt

1 teaspoon ground mixed spice or allspice 2 teaspoon ground cloves 2 oz. flaked almonds

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

With the teaspoon of butter, lightly grease an 8-inch round cake tin. Sprinkle in the 1 tablespoon of flour, shaking out any excess. Set aside.

In a medium-sized saucepan, combine the honey, sugar and the remaining butter. Set the pan over low heat and cook the mixture, stirring constantly, until the sugar and butter have dissolved. Remove the pan from the heat and set aside.

In a medium-sized mixing bowl, using a wire whisk or rotary beater, beat together the milk, eggs and the soda mixture.

Sift the remaining flour, ginger, salt, mixed spice or allspice and cloves into a large mixing bowl. Make a well in the centre of the mixture and pour in the honey mixture and the milk and eggs mixture.

Using a metal spoon or spatula, mix the liquids together, gradually drawing in the flour.

When all the flour has been incorpor-ated and the mixture is smooth, pour the batter into the prepared cake tin. Sprinkle over the flaked almonds and place the tin in the centre of the oven.

Bake the cake for 1 to 1 ½ hours, or until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven and allow it to cool in the tin for 30 minutes. Turn it out on to a wire rack and allow it to cool completely before serving.

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