Lekach Recipes

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LEKACH (HONEY-SPICE CAKE) RECIPE - (4.2/5)



Lekach (Honey-Spice Cake) Recipe - (4.2/5) image

Provided by garciamoss

Number Of Ingredients 16

Butter, for greasing pan
2 3/4 cups flour, plus more for pan
1 tablespoon ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup sugar
6 eggs, separated
1 cup canola oil
1 cup honey
1/4 cup fresh orange juice
2 tablespoons orange zest
2 tablespoons Grand Marnier
1 1/2 cups confectioners' sugar

Steps:

  • Heat oven to 325°F. Grease and flour a 4-quart Bundt pan; set aside. Whisk together flour, cinnamon, allspice, ginger, baking powder and soda, and salt in a bowl; set aside. Beat 3/4 cup sugar and egg yolks in a bowl on medium-high speed of a mixer until tripled in volume, about 4 minutes. Stir in oil, honey, 2 tbsp. juice, zest, and Grand Marnier. Add dry ingredients; stir until just combined. Beat egg whites in a bowl on high speed of a mixer until soft peaks form. Add remaining sugar; beat until stiff peaks form. Fold whites into batter. Pour into prepared pan; smooth top. Bake until a toothpick inserted in the middle of cake comes out clean, about 60 minutes. Let cool and invert onto a serving plate. Whisk remaining juice with confectioners' sugar; drizzle over cake.

HONEY CAKE (LEKACH)



Honey Cake (Lekach) image

This really is a delicious cake - very spicy, and with a great texture. Kind of like gingerbread - but more complex.

Provided by evelynathens

Categories     Dessert

Time 1h25m

Yield 12-14 serving(s)

Number Of Ingredients 22

1 cup granulated sugar
1 cup honey
1/2 cup vegetable oil
4 eggs
1 tablespoon finely grated lemon zest
3 tablespoons lemon juice
2 tablespoons brandy
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
3 teaspoons instant coffee
2/3 cup cold water
3/4 cup chopped nuts
1/2 cup raisins
1 cup sugar
1/3 cup lemon juice

Steps:

  • Preheat oven to 350 degrees F. Beat sugar, honey, oil, eggs, lemon zest, juice and brandy in large mixer bowl on medium speed 2 minutes. Mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, cloves and instant coffee; stir into sugar mixture alternately with water. Beat on high speed, scraping bowl occasionally, 2 minutes. Fold in 1/2 cup of the nuts and the raisins.
  • Pour into greased 10-inch tube pan or 12-cup bundt pan. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool in pan 15 minutes; remove from pan. Prick top of cake carefully with fork; drizzle with Lemon Sugar. Sprinkle with remaining nuts.
  • For lemon glaze, just combine sugar and lemon juice.

JEWISH HONEY CAKE



Jewish honey cake image

This simple honey cake, also known as 'lekach', is a must-have sweet treat when celebrating the Jewish New Year, or Rosh Hashanah. It's best made a few days ahead, as the spicing and texture improve as it matures

Provided by Victoria Prever

Categories     Afternoon tea, Dessert

Time 1h25m

Number Of Ingredients 12

100ml sunflower oil
175g golden syrup
50g runny honey
50g soft dark brown sugar
150ml strong tea, cooled
2 large eggs, beaten
225g plain flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ginger
½ tsp mixed spice
flaked almonds, to decorate (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square baking tin. Warm the oil, golden syrup, honey and sugar in a small pan to dissolve the sugar. Stir to combine, then leave to cool. Add the tea and beaten eggs.
  • Lightly whisk the flour, baking powder, spices and a pinch of salt in a large bowl to combine. Make a well in the dry ingredients and mix in the wet ingredients, using a whisk or wooden spoon, until combined and lump-free.
  • Pour the batter into the lined tin and sprinkle with the almonds, if you like. Bake for 50-55 mins, until the cake springs back when gently pressed and a skewer inserted into the middle comes out clean. Don't open the oven for the first 45 mins of baking.
  • Leave to cool completely in the tin on a wire rack. Wrap well and keep for three to four days before eating, so the flavour can improve. Cut into nine squares to serve.

Nutrition Facts : Calories 310 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

HONEY CAKE (LEKACH)



Honey Cake (Lekach) image

Provided by Food Network

Time 3h10m

Yield 2 loaves

Number Of Ingredients 12

3/4 cup packed brown sugar
1/3 teaspoon table salt
1/3 cup beaten eggs (2 large eggs)
1/3 cup vegetable oil
1 1/3 cups dark honey, preferably buckwheat (See Cook's Note)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2/3 cup water
1 1/2 teaspoons baking soda
3 1/3 cups white rye flour
1 to 2 cups whole or sliced nuts and/or glace fruit (optional)

Steps:

  • Preheat the oven to 225 degrees F with a rack in the middle of the oven. Grease and flour or line with parchment paper two 8 1/2- by 4 1/2-inch loaf pans.
  • In the bowl of a mixer, combine the brown sugar, salt, eggs, oil, honey, cinnamon, cloves and allspice and mix, using the flat (paddle) beater at low-medium speed until well blended, 6 to 7 minutes. Add the water and baking soda and continue mixing until blended.
  • Add the flour 1 cup at a time, letting each addition blend before adding the next. Continue beating for about 10 minutes. The batter will be loose, stringy and very, very sticky.
  • Pour the batter into the prepared loaf pans, top with nuts and/or fruit, if desired.
  • Bake 2 to 2 1/2 hours or until done.
  • Remove to a rack and let cool for 10 to 15 minutes before turning the cakes out of the pans.

LEKACH



Lekach image

A Rosh Hashanah favorite, Lekach gets its sweetness from honey and sugar, warmth from ground cinnamon, allspice and clove and a hint of earthiness from coffee. Dust it with some extra confectioners' sugar before serving for a beautiful dessert to celebrate the Jewish New Year.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 17

Nonstick cooking spray, for the pan
3 1/4 cups all-purpose flour, plus more for the pan (see Cook's Note)
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
Pinch ground cloves
1 1/4 cups granulated sugar
1 cup honey
3/4 cup vegetable oil
3/4 cup warm brewed coffee
1/4 cup fresh orange juice (from 1 orange)
2 tablespoons rye or whiskey, optional
1 teaspoon pure vanilla extract
3 large eggs
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with nonstick cooking spray and sprinkle lightly with flour, making sure to coat all sides and crevices. Tap out any excess flour and set aside.
  • Combine the flour, baking powder, cinnamon, baking soda, allspice, salt and cloves in a large bowl, whisking to combine. Whisk together the granulated sugar, honey, oil, coffee, orange juice, rye if using, vanilla and eggs in a separate large bowl until smooth and combined. Pour the wet mixture into the dry, then whisk until the batter just comes together and no lumps remain. Transfer to the prepared pan.
  • Bake until well browned at the edges and a toothpick inserted in the middle comes out clean, about 1 hour. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. (If there's any sticking, carefully run a small offset spatula around the edges of the pan before inverting). Lightly dust with confectioners' sugar before serving.

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