I saw this recipe for a Rosh Hashanah cake and had to make it. Except I Greeked it out - although not sure if that is still kosher. I used thyme Greek honey, which is extremely rich and complex in flavor having a higher viscosity than an average American honey. Extra virgin olive oil replaced butter and the batter was spiked with brandy. Let's hope my yiayia is smiling down on me now. This cake is nourishing, a good Fall welcomer and a has made my breakfasts delicious these past few mornings.
Greek Style Rosh Hashanah Apple Honey Cake
Adapted from examiner.com
- 1/2 cup extra virgin olive oil
- 1/2 cup thyme honey
- 2 eggs
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 3 apples, peeled and diced
- 1 tbs brandy
- 1 cup raisins and nuts (optional)
- Preheat oven to 350 degrees. Grease pan.
- Mix olive oil, honey and eggs together in a large bowl until light and creamy.
- In another bowl, mix together whole wheat flour, baking powder and soda, salt and cinnamon. Mix the dry ingredients into the creamed mixture, Stir in apples and raisins or nuts. Mix well.
- Spread batter into the prepared pan and bake for 45 minutes.