Oneg: Regular Lunch Oneg; Dairy desserts & cheesecakes. Enjoy Oneg today in the Succah.
Rosh HaShanah Honey-Spice Chiffon Cake
Note: This is a light, high, tube cake, which is much like a rich sponge cake. It is quite different from most honey cakes typically served on Rosh HaShanah, but it is delicious and it is by far my favorite.
7 large eggs, separated
2/3 cup sugar, divided
2/3 cup honey
1/2 teaspoon ground cloves
1/2 cup vegetable oil
2 cups all-purpose white flour, unbleached
1 Tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup cold water
Confectioner’s sugar (optional)
Have an un-greased 10-inch angel food tube pan handy. If it is not the two-piece type with a removable tube insert, grease the bottom only and cut a donut shaped piece of wax paper to fit in the bottom. (This will make it easier to remove the cake from the pan)
Put the egg yolks, 1/3 cup of the sugar, and the honey into a large mixing bowl and beat with an electric mixer until light. Beat in the oil until well combined. In a bowl, or on a piece of wax paper, sift together the flour, baking powder, baking soda, cinnamon, allspice, cloves, nutmeg, and salt and add these dry ingredients to the batter alternately with the water. Mix until well blended.
In a clean bowl, with clean beaters, beat the egg whites until frothy; then gradually add the remaining 1/3 cup sugar while continuing to beat just until stiff peaks form. Do not over beat the whites or they will difficult to fold into the batter. Stir about one-fourth of the whites into the batter to lighten it. Then gently, but thoroughly fold all the batter back into the remaining whites.
Pour the batter into the tube pan, and smooth the top. Bake in a preheated 325Â° F oven for 60 – 70 minutes, or until the top of the cake springs back when lightly pressed with a fingertip. Remove the pan from the oven and immediately invert it on its “legs”, or fit the tube over the neck of a bottle to cool upside down. When the cake is completely cool, run a knife around the edge of it, and remove it from the pan. (If the pan was lined with paper, peel it off the bottom of the cake.)
If desired, sprinkle the cake lightly with sieved confectioner’s sugar shortly before serving. Makes about 12 servings
Old Fashioned Applesauce Spice Cake
Servings: Makes 12 servings.
Savor the warm feelings of comfort and contentment from this Old Fashioned Applesauce Spice Cake, a long-time favorite recipe. Bake a slice of nice today.
1 pkg Duncan HinesÂ® Moist DeluxeÂ® Spice Cake Mix
3 large eggs
1 1/4 cups applesauce
1/3 cup vegetable oil
1 cup chopped nuts
1 container Duncan HinesÂ® Creamy Home-Style Classic Vanilla Frosting
1/2 tsp ground cinnamon
1 Preheat oven to 350 ÂºF. Grease and flour 13×9-inch pan.
2 Combine cake mix, eggs, applesauce and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into bake pan.
3 Bake at 350 ÂºF for 40 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Invert onto cooling rack. Turn right-side up. Cool completely.
4 For frosting, combine frosting and cinnamon. Stir until blended. Spread over cooled cake.
Gluten Free Honey Cake
1 1/2 Cups Almond flour
1/2 Cups Ground Flax
1/4 Cups Chia Seeds (Optional)
1/4 Tsp Salt
1/2 Tsp Cinnamon
1 Tsp Baking Powder
1 Tbs Coconut Palm Sugar
1 Tsp Vanilla
1/2 Cups Honey
1/4 Cup Coconut Oil
1 Squirt liquid Stevia
I like a lot of cinnamon so I put a lot more in mine. The Coconut Palm sugar is optional but it gives it that brown sugar taste without raising the blood sugar. I like my cakes sweet so I added a squirt of Stevia.
Measure out the Almond, flax & Chia seeds, mix together and set aside.
Using a microwave safe bowl mix all the liquids together well, this will also be the bowl you bake in. Eggs, Honey, Vanilla, Coconut oil, Stevia (you have to warm the coconut oil to mix with the liquids make sure your eggs are not ice cold, put the eggs into warm water before you crack them while you measure out the dry stuff)
Once your liquids are mixed add in the salt, baking powder, coconut sugar & cinnamon and mix well. Then add in the dry flour mix. I used a whisk to mix everything then bake in microwave for 3 to 3.5. It really depends on the depth of your bowl if the top of the cake still looks wet and gooey give it another 30 seconds to a minute depending on how wet it is. Cake will have a dry sheen to it when it is done and a knife or tooth pick will come out clean if you test it. Let it cool for a few moments then turn out onto a plate.
This could also be baked in the oven; I’m guessing 350 for about 25 to 30 min. of course make sure your baking pan is oven safe.
Optional add-in ideas:
Almonds or other nuts
Might be good with a sauce on it too!