Ingredients

Method

• 405 g cake flour
• ¾ t baking powder
• 1/2 t bicarbonate of soda
• 1/2 t salt
• ¾ t ground cinnamon
• 1/2 t ground ginger
• 1/2 t ground allspice
• 1/2 t ground nutmeg
• ground cloves a large pinch (about ⅛ t)
• 38 g Woolworths luxury dried fruit mix, chopped and combined with 3 T citrus marmalade
• 60 g seedless raisins
• 30 g chopped almonds
• 6 extra-large free-range eggs
• 1 cup honey
• 75 g Muscovado sugar
• 1/4 cup plus 2 T sunflower oil
• 3 T strong coffee
• 1½ lemons, zested
For the burnt honey butter:
• 3 T honey
• lemon juice, a squeeze
• 100 g butter, at room temperature
For the apple “jam”:
• 1 T butter
• 1 T brown sugar
• 3 apples, peeled and grated

Method

Ingredients

1. Preheat the oven to 160ºC. Sift together the flour, baking powder, bicarbonate of soda, salt and spices.

2. Beat the eggs until frothy, then add the honey, sugar and oil and beat until thick.

3. Add the coffee and lemon zest and gradually mix in the sifted flour mixture, then add the dried fruit mix, raisins and nuts.

4. Spoon into a greased and lined 20 x 20 x 5.5 cm loaf tin. Bake for 1 hour or until a tester comes out clean.

5. Allow to cool in the tin for 5–10 minutes before turning out onto a wire rack. Cool completely, then wrap in foil and store in an airtight container for a day or two before cutting as it improves on keeping. Serve thinly sliced with the burnt honey butter and apple “jam”.

6. To make the burnt honey butter, bring the honey to the boil in a saucepan on the stove, allow to brown slightly, then cool and add the lemon juice. Add the butter and mix until creamy.

7. To make the apple “jam”, melt the butter in a pan, then add the sugar and allow to simmer for 5 minutes. Add the grated apples and cook until soft. Allow to cool.

ALSO TRY: Honey lekach recipe by Phillippa Cheifitz
Recipe adaptation and production by Bianca Strydom

Find more Jewish holiday recipes here

Videographer: Trevor McPherson

Photographer: Shavan Rahim

Food assistant: Bianca Jones