Rosh Hashanah Honey Cake

Rosh Hashanah, the Jewish New Year, is just around the corner! Beginning at sundown on Friday, 11 September 2026, and ending at nightfall on Sunday, 13 September, Rosh Hashanah welcomes the year 5787.

If you’re starting to plan meals for family and friends, this simple, traditional honey cake is a wonderful place to start. Made with brewed tea and oil, it has a beautifully soft, moist crumb—and there’s no electric mixer needed. It bakes at 175°C (350°F) in around 45 minutes, making it an easy yet impressive centrepiece for your Rosh Hashanah table.

With thanks to Sivan’s Kitchen for the photos and the delicious recipe below.

Ingredients

• 1 cup strong brewed tea (cooled, from 2 tea bags)
• 3 large eggs
• 1 cup light brown sugar
• ¾ cup neutral oil (such as vegetable)
• ¾ cup honey (measure your oil in the measuring cup first, then use the same cup for the honey so it slides right out)
• 2 ½ cups all-purpose flour
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• Pinch of salt
• Optional: sliced nuts or flaked almonds for the top

Method

• Prep: Preheat your oven to 175°C (350°F) and grease a standard loaf pan or round cake pan. Brew the tea and let it cool.
• Wet ingredients: Whisk the eggs and brown sugar together in a large bowl. Add the oil and honey, then whisk until smooth.
• Dry ingredients: Sift in the flour, cinnamon, baking powder, baking soda, and salt, mixing gently until just combined.
• Finish batter: Pour in the cooled tea and stir smoothly until the batter is completely uniform.
• Bake: Pour into your prepared pan and top with nuts if desired. Bake for 40 to 45 minutes, or until a knife inserted into the centre comes out clean.
• Cool and store: Let it cool completely before slicing. The cake tastes even better if wrapped well and left to sit for a day or two before serving.

Enjoy! Wishing all of our tenants, staff and colleagues Shana Tova and a very happy new year!