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Parve
Easy
1 Hour, 25 Minutes
Diets 
This delicious traditional cake is made with Gefen honey to sweeten. Many honey cakes have a combination of different sweeteners, such as brown, dark, muscovado sugar or even dates – but this cake is made with just Gefen honey!
For best results, bring your eggs and margarine to room temperature before using, include a pinch of salt to bring out the other flavors in the cake, and remember to line your cake well to ensure it comes out of the tin easily.
1 cup (8 ounces/225 grams) non-dairy margarine
1 cup (8 ounces/225 grams) Gefen Honey
1 teaspoon Gefen Ground Cinnamon
1 teaspoon mixed spice [Editor’s note: if you can’t find this blend, you can use gingerbread spice or even pumpkin spice]
1 cup (150 grams) plain all-purpose flour, such as Mishpacha
1 and 1/2 teaspoons baking powder
pinch of salt
3 large eggs
1/4 cup (45 milliliters) plant-based milk (Gefen Almond, soy)
1/4 cup (150 milliliters) Gefen Honey
1/8 cup water (2 tablespoons/30 milliliters)
confectioner’s sugar
Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius/Gas mark 3). Line a one-pound (500-gram) loaf pan with Gefen Parchment.
Whisk the margarine and honey together until smooth and creamy.
Add the cinnamon, mixed spices, flour, baking powder, pinch of salt, eggs, and non-dairy milk.
Whisk well so that the cake batter is thick and smooth.
Transfer mixture to the prepared cake tin.
Bake for 45 minutes or until a skewer is inserted into the center and comes out clean.
Meanwhile, make the syrup. Bring the honey and water to a boil, simmer for two minutes. Leave to cool for five minutes.
Poke several holes into the cake using a cocktail stick or similar. Then drizzle half of the syrup over the top of the cooled cake. Leave for five minutes and then repeat with the remaining syrup. Leave the cake to soak for 10 minutes before serving.
To serve, dust with confectioner’s sugar.
Sponsored by Gefen
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