Rosh Hashanah: a not-too-sweet cake for a sweet New year!
September 5, 2013 § Leave a comment
When in need of a creative take on old standards, count on Melissa Clark from the New-York Times (Dining Section, August 28, 2013) to whip up something delicious, just on time for the Holidays. A sweet Jewish New Year’s foremost ingredient is honey and SWEETTABLESCAPES made that clear with our sugar cookies:
but for a family feast, you need more than cookies, so we tried the Red Wine and Honey Cake with Plums.
It delivered on its promise: wonderfully moist and interestingly “spiced”, made even more palatable by its accompaniment of plums, it was indeed a hit on the Eve of Rosh Hashanah at our house. We highly recommend it. It’s easy to prepare: no need to take out the big mixer or to soften butter (olive oil is the preferred fat here) and truly delicious.
- Grease or nonstick spray, for the pan
- 300 grams all-purpose flour (2 1/2 cups), more for the pan
- 10 grams baking powder (2 teaspoons)
- 3 grams baking soda (1/2 teaspoon)
- 3 grams salt (1/2 teaspoon)
- 2 grams cinnamon (1 1/2 teaspoons)
- 2 grams cardamom (1 teaspoon)
- 2 grams ground ginger (1 teaspoon)
- 3 large eggs
- 200 grams granulated sugar (1 cup)
- 1 1/4 cups olive oil
- 1 cup plus 2 tablespoons good quality honey, more to taste
- 3/4 cup dry red wine
- 2 teaspoons grated fresh ginger
- 1 1/2 pounds ripe yellow plums
- 1 tablespoon chopped lemon thyme leaves, or regular thyme leaves, plus branches for garnish
- Place a rack in the middle of the oven; heat to 350 degrees. Generously grease and flour a 10-inch Bundt pan, including center tube.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
- In another large bowl, whisk eggs well. Whisk in sugar, oil, 1 cup honey, the wine and the fresh ginger until well combined. Whisk in dry ingredients until smooth.
- Pour batter into pan and bake until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. Transfer pan to a wire rack to cool for about 20 minutes, then unmold the cake and let cool completely.
- Meanwhile, pit and quarter plums. In a medium bowl, toss plums with remaining 2 tablespoons honey and the thyme. Add more honey to taste and let macerate for at least 30 minutes. Serve cake sliced and garnished with plums and thyme branches.
- 10 to 12 servings
Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.