Nana’s honey cake

Nana’s honey cake

By
From
Cooking from the Heart
Serves
10-12
Photographer
Mark Roper

This recipe was handed down to me by my mother.

Ingredients

Quantity Ingredient
4 eggs, separated
1 cup sugar
1 cup honey
1 cup vegetable oil
3 1/2 cups self-raising flour
1 cup strong black tea, (made using 3 tea bags in 1 cup boiling water)
icing sugar, (optional)

Method

  1. Preheat the oven to 180°C. Grease a 24 cm chiffon cake tin, then mould some foil onto the bottom of the tin to prevent leaking and sticking.
  2. Beat the egg yolks and sugar using an electric mixer until pale and fluffy. Add the honey and beat well, then beat in the oil.
  3. In a separate bowl, beat the egg whites until stiff peaks form.
  4. Alternating the ingredients, gradually beat the flour and tea into the egg yolk mixture, then fold the egg whites into the batter.
  5. Pour the batter into the cake tin and bake for 1 hour. Remove from the oven and leave to cool. If the cake does not come out easily, put hot water onto a tea towel and put it on the base of the cake to ease it out. Sift icing sugar over it before serving, if desired.
Tags:
Jewish
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