Warm Bread and Honey Cake by Gaitri Pagrach-Chandra

Author:Gaitri Pagrach-Chandra [Pagrach-Chandra, Gaitri]
Language: eng
Format: epub
ISBN: 978-1-909108-23-3
Publisher: Pavilion Books
Published: 2009-04-13T16:00:00+00:00

JEWISH NEW YEAR HONEY CAKE

HONIK LEKACH

Honey cakes are used by many people to break their fast on Rosh Hashanah, Jewish New Year, which falls in the Western calendar in September or October. There are many symbolic touches to Rosh Hashanah food. The normally plaited challah loaf that is customarily broken on Friday evening is made round or coiled for Rosh Hashanah, to represent eternity and symbolize the circle of life. On this holiday, people eat pieces of challah or slices of apple dipped in honey, and few Jewish households will be without a honey cake of some kind. Eating honey represents the wish for a sweet and good New Year.

Honik Lekach exists in many compositions and textures. The one I have given here is feather-light since it puffs up during baking and, more importantly, stays that way when it is removed from the oven.

As the cake contains no dairy products, it is considered pareve, or neutral, and can be eaten with or straight after both meat and dairy meals. To keep it neutral, use a non-dairy fat to grease the tin. Although it is meant to be served cold, it is also very good eaten warm with a scoop of ice cream or lightly whipped cream – and will then be categorized as dairy.

Well wrapped, this cake will keep for a few days at cool room temperature. It can also be frozen.

This is quick to make and can be eaten straight after baking.

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