Lekach

Lekach

Lekach is traditionally baked for the Jewish New Year. Honey, cinnamon and cloves give the cake its aromatic taste. The recipe without dairy products is also perfect for allergy sufferers.

INGREDIENTS

FOR THE DOUGH

300 g wheat flour (type 405)
2 tsp baking powder
1 tsp cinnamon
½ tsp baking soda
¼ tsp salt
3 pinches of cloves
3 pinches of allspice
2 eggs (size M)
100 g brown sugar
200 g liquid pine honey
120 ml neutral cooking oil (e.g. sunflower oil)
1 tsp vanilla extract
100 ml cold coffee
2 tbsp orange juice
2 tbsp whiskey

ALSO

2 tsp powdered sugar
Some margarine for the mold
Some flour for the mold

PREPARATION

Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Sift the flour into a bowl and mix with the remaining dry ingredients.

Step 2
Beat the eggs with brown sugar until frothy, then add honey, oil and vanilla extract and mix. Add the dry ingredients to the egg mixture. Then add the coffee, orange juice and whiskey and mix everything into a smooth dough.

Step 3
Grease a Bundt cake pan (⌀ 24 cm) with margarine and dust with a little flour. Pour the dough into the pan and bake in the preheated oven for approx. 50 minutes until golden brown, then allow to cool for approx. 30 minutes.

Step 4
After the cooling time, turn the cake out of the pan onto a cake plate and allow to cool completely. Dust with powdered sugar before serving. The honey lekach makes approx. 18 pieces and will keep in the fridge for at least 3 days.

Our tip
Lactose-free!
Since this recipe does not contain any dairy products, it is perfect for people who are lactose intolerant.