With the holiday of Rosh Hashanah arriving at the end of September this year — Sept. 25-27, to be precise — it leaves a little time for us to transition from light summer fare to heartier autumn menus.
These inventive-yet-traditional High Holiday dishes from local cookbook writer and foodie Elite Jakob will make this Jewish new year one of your most delicious ever.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Honey Cake
Ingredients
- 1/4 cup sugar
- Pinch salt
- 1/3 cup olive oil
- 1/2 cup honey
- 1/2 cup strong black coffee (can use instant coffee mixed with warm water)
- 1/4 teaspoon cinnamon
- 1 1/3 cup flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Mix the wet ingredients with the sugar only until combined.
- Mix the dry ingredients in a separate bowl.
- While the mixer is spinning slowly, add the dry mixture to the wet, 1/3 at a time and mix just until smooth mixture forms. (Not too much).
- Line mini loaf pans with parchment paper and bake at 350 for 5 minutes, reduce to 325 and bake for 30 minutes. You can also use a bundt cake pan or a regular size loaf pan, and bake for 40 minutes (5 minutes at 350 and 40 minutes at 325).
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