Roy Levy, wrote this Rosh Hashanah-ready bake for the Gail’s cookbook when he was head pastry chef.
Makes 2 loaf cakes
Ingredients:
For the cake:
250g salted butter at room temperature
125g caster sugar
3 large eggs at room temperature, lightly beaten
275g plain flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
125g sour cream
125g runny honey
For the syrup
110g honey
40ml water
Method
- Pre-heat the oven to 170°C. Lightly brush two 19cm x 8cm loaf tins, 7cm deep, with melted butter and line with parchment paper. Brush again with butter and set aside.
- Using the paddle attachment of an electric mixer, cream the butter on medium speed for about 6 or 7 minutes until it is very soft and pale. It is important to get the butter to the right consistency before adding the rest of the ingredients.
- In a separate bowl sift the flour, baking powder, baking soda and cinnamon.
- In another small bowl mix the honey and sour cream.
- When the butter is ready, add the sugar and continue beating for 3 minutes until the sugar has completely dissolved.
- Slow the mixer speed to low and add the eggs gradually, beating after each addition. Once the eggs are incorporated, stop the mixer and add half the flour mix.
- Continue beating on low speed until everything just comes together. Stop the mixer again and add the cream and honey.
- Mix well, then add the remaining flour mix and gently beat till no traces of flour are visible.
- Divide the cake mixture between the tins and bake for 35-40 minutes or until a skewer inserted into the centre of the cake, comes out clean. Remove from the oven and cool slightly in the tins.
- While the cakes are cooling, make the syrup by bringing the honey and water up to a boil, in a small pan over a medium heat. Reduce the heat and simmer for 2 minutes. Pour the hot syrup over the warm cakes and leave to cool completely.
Recipe adapted from Gail’s Bakery’s cookbook
