Honey is typically eaten at the Jewish festival of Rosh Hashanah, to signal a sweet year to come. Victoria Prever, food editor of the Jewish Chronicle newspaper shares her honey cake recipe.



  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Pour the batter into the prepared tin and scatter with the almonds, if using. Bake for 35-40 mins, or until the cake springs back when gently pressed and a skewer inserted into the middle comes out clean. Check after 35 mins – if it’s not set in the middle, bake for the remaining
    5 mins. Don’t open the oven door for the first 30 mins of baking.

  • STEP 4

    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.


This moreish honey cake is best made a few days before you want to serve it, allowing the spicing and texture to improve. Leave the top plain or shower with flaked almonds just before baking to brighten up an otherwise simple-looking bake. You could also throw a handful of raisins into the cake mixture if you wish.

Goes well with


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