Cook: 20 minutes

Serves: 12 - 16

I prefer making muffin-sized or mini loaf versions of traditional honey cake rather than one large cake. That way I can serve them for dessert, with coffee or even breakfast! If they are for dessert, they are delicious with this tahina and halva ice cream.

Sharon Lurie is the author of the Kosher Butcher’s Wife series of cookbooks

Ingredients

Name: Honey cake with tahina and halva ice cream
Prep time: 25 min
Cook time: 20 min
Yield: 12 - 16
Ingredients: 2 eggs, lightly beaten 180ml oil 180ml honey 240g apple sauce 240g flour 1 heaped tsp cinnamon 1 tsp dried ground ginger 1 tsp baking powder 1 tsp bicarbonate of soda ½ tsp salt 140g raisins (optional) 2 tbsp brown sugar (for topping the cakes) For the ice cream: 2 litres parev vanilla ice cream 60ml raw tahina paste 200g halva, broken up or shredded To serve: Honey; pomegranate seeds; pistachio nuts or spun sugar shards

2 eggs, lightly beaten

180ml oil

180ml honey

240g apple sauce

240g flour

1 heaped tsp cinnamon

1 tsp dried ground ginger

1 tsp baking powder

1 tsp bicarbonate of soda

½ tsp salt

140g raisins (optional)

2 tbsp brown sugar (for topping the cakes)

For the ice cream:

2 litres parev vanilla ice cream

60ml raw tahina paste

200g halva, broken up or shredded

To serve:

Honey; pomegranate seeds; pistachio nuts or spun sugar shards