Rosh Hashanah Honey Cake, Lightened
A week or two before Rosh Hashanah, I received my Recipe-of-the-month from Kathleen King, the owner of Tate's Bake Shop in Southampton, Long Island. In this edition, she presented her version of Honey Cake, a traditional sweet eaten for the High Holidays. I'd never heard of Jewish honey cake, but in looking over the recipe, it seemed like an interesting combination of flavors. There's a full cup of coffee, some orange juice, and ground almonds in addition to the obligatory honey (a full cup of it!). I decided to make some for my advisor, and her being sensitive to extra sugar, I kept the honey but substituted all the rest of the sugar with Splenda, and I tried to decrease the glycemic index even more by using mostly whole wheat pastry flour. The cake was wonderfully moist and deep in flavor. I accidentally over-baked the little loaves I made by 5 minutes and you could not tell at all. Sweeten up your year with this tasty cake. Mazel tov! Honey Cake (adapted from Kathleen...