A beehive Rosh Hashanah honey cake
A super satisfying project. So delicious, it's gone before you serve it.
It's based, with permission, on this recipe by Jamie Geller. The original recipe doesn't use the beehive mold.
Special Gear
- Honeycomb silicone mold (included in our kit)
Ingredients
- 4 oz unsalted butter (1 stick)*
- 1/2 cup of honey
- 1/2 cup of brown sugar
- 1/2 teaspoon of salt
- 2teaspoon of vanilla extract
- 1/2 teaspoon of baking soda
- 2 eggs whisked
- 2 1/2 cups of regular flour
- 1 1/2 teaspoon of baking powder
- Canola oil spray
Optional, To serve
- Creme Fraiche
- Apple Sorbet or apple sauce
- A small branch of Thyme
equipment from your kitchen
- A small pot
- A medium bowl
- A measuring spoon and cup
- A mixing spoon
1
Heat up the honey mixture
Put 4 oz butter, 1/2 cup honey, 1/2 cup brown sugar, 1/2 teaspoon of salt and 2 teaspoons of vanilla in the pot.
Heat over a medium low flame, mix until you have smooth mixture. Turn the flame off.
2
add baking soda and cool
Add 1/2 teaspoon baking soda and mix well. You’ll see some light foam forming.
Cool to room temperature, about 10-15 mins.
3
Add eggs and flour
In the bowl, mix the 2 1/2 cups flour with 1 1/2 teaspoon baking powder.
Add the cooled honey mix and the whisked eggs.
Mix well until sticky.
4
refrigerate for 2 hours or overnight
When you take out the doe, if it’s too hard, let it sit out in room temprature for about 15 minutes before moving to the next step.
5
shape
- Preheat the over to 350ºF and spray tray with canola oil.
- With you hands, roll small 1.5” balls ... and press each one to fill the template.
- Fill only up to the separating lines. You’ll end up having some doe left.
6
BAKE in a 350ºF oven FOR 20 MINUTES
For safety, don't go beyond the suggested temperature
7
serve
- Take the cake out of the oven and let it cool down.
- Flip it over a serving plate
- Lift the mold.
- Serve with Creme Fraiche and Apple Sorbet.
8
share your cake with us!
Share a picture of your cake in the comments below!