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Hazelnut Honey Cake
Known in Yiddish as lekach, this honey cake in the traditional treat
served by Jews of eastern European extraction on the first night of
Rosh Hashana. This version enhanced with grated lemon and sweet
spices is so moist that if wrapped in foil, it will stay fresh for two
weeks. The author recommends baking it one or two days ahead so
its flavor matures. If hazelnuts are not available, substitute almonds.
Ingredients:
- 2-1/4 cups all-purpose flour
- 2-1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of cloves
- 3 large eggs
- 3/4 cup dark brown sugar
- 1 cup honey
- 3/4 cup vegetable oil
- 1-1/2 teaspoons grated lemon rind
- 1/2 cup unsweetened applesauce
- 3/4 cup hazelnuts, chopped (or almonds)
Instructions:
- Lightly grease a nine-inch square pan, line it with parchment paper
or wax paper, and grease the paper.
- Sift the flour with the baking
powder, baking soda, cinnamon, ginger and cloves.
- Beat the eggs lightly.
- Add the brown sugar and honey and beat until
the mixture is smooth and lightened in color.
- Gradually add the oil
and beat until blended.
- Beat in the lemon rind.
- On low speed, beat
in the flour mixture alternately in two batches with the applesauce.
- Stir in the nuts.
- Pour the batter into the prepared pan.
- Bake in a preheated 350-
degree oven for about 55 minutes, or until your finger does not
leave an indentation when you press lightly on top of cake, and a
cake tester inserted in the center comes out clean.
- Cool in the pan
or about 15 minutes.
- Turn cake out onto rack and carefully peel off the paper.
- Cover
tightly when completely tool. (If tightly wrapped, cake keeps two
weeks at room temperature.)
- Serve at room temperature.
- Cut into
squares or bars.
Source: gabi@salata.com (Gabi Shahar)
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