The best honey cake you will ever try

🍯 The honey cake you’ll want to make every Rosh Hashanah 🍎 This is Victoria Prever’s perfect honey cake. Her secret? Let it mature for a few days after baking. The flavours deepen, and the cake gets even more moist. ✨ Save this recipe for Rosh Hashanah! Prep: 15 minutes // Cook: 30 - 35 minutes // Serves: 2 Loafs Ingredients: • 300g plain flour • 1 tsp baking powder • 1 tsp bicarbonate of soda • ½ tsp salt • 2 tsp cinnamon • 1 tsp ground ginger • 1 tsp mixed spice • 150ml vegetable oil • 200g honey • 100g golden syrup • 100g light brown sugar • 100g caster sugar • 150ml warm coffee • 3 eggs, beaten • Juice of 1 orange • Flaked almonds, to garnish (optional) Method: 1️⃣ Preheat the oven to 160°C fan and line two 21cm x 11cm loaf tins. 2️⃣ In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt and spices. 3️⃣ In a separate bowl or large jug, mix the oil, honey, golden syrup, sugars and warm (not boiling) coffee. Stir until the sugars dissolve and everything is combined. 4️⃣ Stir in the beaten eggs and orange juice. 5️⃣ Pour the wet ingredients into the dry ingredients, whisking as you pour. Stop as soon as everything is combined and there are no floury lumps. 6️⃣ Divide the mixture between the two tins and sprinkle with flaked almonds, if using. 7️⃣ Bake for 30–35 minutes, until the cakes spring back when gently pressed. Check the centre is cooked through — but don't overbake, or the cake will be dry. 8️⃣ Cool in the tins on a wire rack. Once completely cool, turn out and wrap well in baking parchment or foil, then cling film. Would you eat yours straight away — or wait two or three days? 👀 Shana tova!