Lekach
לעקאַך
A dense Ashkenazi honey cake documented in medieval Germany and linked with wishes for a sweet new year. German Jewish versions often used rye flour and warm spices, with tea or coffee to deepen the color and keep the loaf moist as it aged.
Ingredients
- •2 cups rye flour
- •1 cup all-purpose flour
- •1 teaspoon baking soda
- •1 teaspoon ground ginger
- •1/2 teaspoon ground cloves
- •1 teaspoon cinnamon
- •1/2 teaspoon kosher salt
- •1 cup honey
- •1/2 cup strong black tea or coffee, cooled
- •1/3 cup brown sugar
- •1/4 cup neutral oil
- •2 large eggs
Instructions
- 1
Grease a loaf pan or square baking pan and preheat the oven to 350°F (175°C).
- 2
Whisk together the rye flour, all-purpose flour, baking soda, ginger, cloves, cinnamon, and salt.
- 3
In a separate bowl, mix the honey, tea or coffee, brown sugar, oil, and eggs until smooth.
- 4
Pour the wet mixture into the dry ingredients and stir just until combined.
- 5
Spread the batter into the prepared pan; it will be thick.
- 6
Bake until the cake is firm and a tester comes out clean, about 45 to 50 minutes.
- 7
Cool completely in the pan before unmolding.
- 8
Wrap the cake and let it rest for a day or two if possible, allowing the flavors to deepen and the texture to mellow.
- 9
Slice thinly and serve with tea.
Kosher notes
Typically pareve and ideal for holiday serving after meat meals.
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