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The Best Rosh Hashanah Spelt Flour Honey Cake Ever!
Ingredients
- 3/4th cup brown or coconut sugar
- 3/4th cup grapeseed oil
- 1 cup honey
- 3 whole eggs
- 1 tsp cinnamon
- 2 ½ cups whole spelt flour
- 1 Tbsp baking powder
- 1 cup tea, use 2 tea bags (8 oz)
I’ve been making this cake for years and years. The flavor is so rich and the cake is so moist. I just can’t get enough of it. You may use a regular white flour, but I love how it comes out with whole spelt. I enjoy using whole grain product in my baking this way I know my kids are eating what I want! Try this recipe and enjoy a delicious cake that will make your Rosh Hashanah so sweet.
Instructions
Preheat your oven to 350.
Start by making the tea so you have it ready.
1). In a food processor or mixer place the sugar, oil, honey, eggs and cinnamon. Mix for 1-2 minutes.
2). Add the flour and baking powder, mix only for few seconds until flour is combined. Add the hot tea (without the tea bags), mix until smooth.
3). Prepare a cake pan lined with parchment paper. Spray little oil, transfer the batter and bake for 35-45 minutes until ready. Check with a knife or toothpick.
4). Once you take out the cake out of the oven drizzle some honey and spread it with a spatula or with a back of a spoon. Let the cake cool for at least an hour before serving.
Enjoy!
4 Comments
Do I need to put the parchment paper inside the bundt? It will ruin the look.
No, you do not.
Just oil it well. You should be ok without the paper.
What oil can I substitute for grape seed? Coconut or olive oil?
What flavor tea would you recommend?
Thank you. I’d love to try it.
Olive oil would be too dominant. Coconut might be too heavy, so use a little less. Or buy avocado oil.
I use juts a regular tea bag. Without flavor. It is such a yummy cake!!!!