Spice Cake (Lekach)
Pain d’Épices (Spice Cake) is a very old recipe from the North of France. It’s not that common anymore, but every child of my generation used to have a slice of the cake every day for snack time. It is really a honey cake (which is why I included the recipe in the Rosh Hashanah book), but the addition of a lot of spices makes it taste really different. You either will love it or hate it (I love it).
Serves 6
¾ cup (250 g) honey
1 ¾ cups (200 g) flour
2 eggs
½ cup (100 g) sugar
¼ cup (10 cl) non dairy milk
1 tsp baking powder
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
Warm honey for 15 seconds in a microwave, and combine it with flour and baking powder in a large bowl. Add sugar, vanilla, and spices and slowly incorporate eggs and milk. Grease a 5 x 9-inch pan with oil spray, and pour batter over it. Bake at 320°F (160°C) for 1 hour. Wrap into aluminum foil and wait at least 24 hours before serving.
Serves 6
¾ cup (250 g) honey
1 ¾ cups (200 g) flour
2 eggs
½ cup (100 g) sugar
¼ cup (10 cl) non dairy milk
1 tsp baking powder
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
Warm honey for 15 seconds in a microwave, and combine it with flour and baking powder in a large bowl. Add sugar, vanilla, and spices and slowly incorporate eggs and milk. Grease a 5 x 9-inch pan with oil spray, and pour batter over it. Bake at 320°F (160°C) for 1 hour. Wrap into aluminum foil and wait at least 24 hours before serving.
