Make this flower-topped Cinnamon-Honey Cake for dessert this Rosh Hashanah
A simple dessert to serve for a sweet new year
This is the cake for Rosh Hashanah, served to express a sweet start to the lunisolar year — that’s where almost two cups of sweet honey come in. The moist, cinnamon-spiced cake batter comes together in minutes, then is poured into a Bundt pan. Once cool, drizzle the cake with honey and decorate it with edible flowers for a simply delicious showstopper to ring in the Jewish New Year.
Cinnamon-Honey Cake
The flowers in this recipe are meant to be a purely decorative garnish. Still, given their contact with the cake, be sure to choose blooms that are known to be safe for consumption.
Edible flowers, like pansies and nasturtiums, are usually available at gourmet grocers. I went to my local florist and bought strawflower and lisianthus, but you can also use anything from rose petals and marigold to lavender and hibiscus.
Ingredients
- 4 cups flour
- ½ tsp salt
- 1½ tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- 4 eggs
- ½ cup sugar
- ½ cup canola oil
- 1¾ cups honey, plus extra for drizzling
- ½ cup strong coffee, at room temperature
- Handful of edible flowers, to garnish (optional)
Preparation
Spray a Bundt pan with cooking spray and set aside. Remove the top rack from the oven so that the cake has room to rise. Preheat oven to 325°F.
In a medium bowl, combine the flour, salt, baking powder, baking soda and cinnamon. Set aside.
Using a hand mixer, beat the eggs in a large bowl, then add the sugar. Continue beating until thicker and lighter in colour, about 2 to 3 minutes. Add the oil, honey and coffee, stir to combine, then slowly add in the dry ingredients and mix until smooth.
Pour cake batter into the greased Bundt pan and bake on the middle rack for 1 hour, or until an inserted cake tester comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a wire rack to finish cooling.
To garnish, drizzle the cake with 1-2 tablespoons of honey and top with edible flowers, which will stick to the honey.
Serves 10-12.
