Honey Cake

This recipe is inspired by Sivan’s Kitchen’s Honey Cake, with a few of my own modifications and without the drizzle.

Ingredients:

• 1 cup black tea (e.g. English Breakfast); cooled

• 1 cup brown sugar

• 3 eggs

• ¾ cup olive oil

• 1 cup honey

• 2 ½ cups AP flour

• 2 tsp cinnamon

• ½ tsp ground ginger

• ½ tsp kosher salt

• ¾ tsp baking soda

• 1 tsp baking powder

Before you start, prepare 1 cup of tea and set it aside to cool while you work on everything else. You can use any kind of black tea you like. I used what I had on hand, which was English Breakfast tea.

Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside.

In a large mixing bowl, whisk together the brown sugar and eggs until light and frothy. Add the olive oil, followed by the honey—I like adding them in this order so the honey slides right out of the measuring cup! Whisk until everything is well combined.

Add the flour, cinnamon, ginger, salt, baking soda, and baking powder, and mix until just combined. Slowly pour in the cooled tea, mixing until you have a smooth batter.

Pour the batter into the prepared loaf pan and bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the loaf to cool completely before slicing.

This recipe is perfect for Rosh Hashanah, but it’s also lovely for breakfast or brunch when you’re having people over—or simply served with a cup of tea.