Try this spiced amaretto orange honey cake for Rosh Hashana - Tampa Bay Times

Happy Jewish New Year. Rosh Hashana, which begins Friday, translates to “feast of trumpets” or “head of the year.” The two-day event is celebrated with prayers and good food, including leeks, dates, spinach and black-eyed peas. It is said to be the anniversary of the creation of Adam and Eve, and so the celebration of the creation of humanity.

Celebrations for this new year include apples dipped in honey, which ensure a sweet year ahead and would be perfect served with my spicy honey cake.

Although I am not Jewish, I embrace any and all holidays that honor new beginnings — and food. Growing up in a globally diverse neighborhood in New York, I was delighted to be invited to my Jewish friend’s kosher table on many occasions. Learning how their family “kept kosher” was interesting for this Italian girl. I learned that certain foods that are common for Americans would not be found on a kosher table. Meat and dairy are not served together, so my request for a glass of milk during our steak dinner was not kosher. My friend’s kitchen had two sets of dishes, pots and pans and utensils that were not used with dairy and meat together. Kosher foods are divided into three categories: meat, dairy and pareve. Pareve are foods that are neither meat nor dairy and can be served at any time.

Some type of honey cake is almost always present on the dinner table during Rosh Hashana. Honey cakes are moist, amber-colored cakes traditionally made with honey, orange juice, whiskey, rye and cinnamon. I just couldn’t resist using my favorite Italian liqueur, amaretto, to elevate the orange flavor.

The bittersweet flavors of both orange and coffee keep the sweetness of honey in check. My topping is a crunchy combo of honey, cinnamon and sliced almonds. It’s quite simple to make, and before long your home is filled with the wafting scent of happy fall memories. This cake is a keeper, just perfect for breakfast, a snack, dessert or tea time.

Spiced Amaretto Orange Honey Cake

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

2 teaspoons ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground allspice

¼ teaspoon ground ginger

½ teaspoon kosher salt

½ cup freshly brewed hot coffee

¼ cup freshly squeezed orange juice

¼ cup amaretto liquor

½ cup canola oil

¾ cup granulated sugar

½ cup honey

¼ cup light brown sugar, firmly packed

2 large eggs

2 teaspoons orange zest

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

For the topping:

⅓ cup sliced almonds

2 tablespoons honey

½ teaspoon cinnamon

Preheat the oven to 350 degrees. Spray a 9- by 5-inch loaf pan with canola oil. Line with parchment on the bottom with the ends of the parchment paper overhanging the top of the pan. This will help lift the cake out of the pan when cool. Set the loaf pan on a quarter sheet pan.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, allspice, ginger and salt. Set aside.

In a medium mixing bowl, whisk together the coffee, orange juice and amaretto. Set aside.

To the bowl of a stand mixer or with a hand mixer on medium speed, add the oil, granulated sugar, honey, brown sugar, eggs, orange zest and vanilla and almond extracts. Mix on medium speed for 1 minute. Scrape the bowl.

On low speed, alternately (in five increments) add the flour mixture and coffee mixture to the mixer bowl, beginning and ending with the flour mixture. Mix just until combined, then scrape the bowl. The batter will be thin. Pour the batter into the loaf pan. Tap the pan on the counter to break up any air bubbles in the batter.

Make the topping: Toss the almonds, honey and cinnamon together, then sprinkle evenly on top of the cake.

Bake for about 60 minutes, or until a tester comes out clean. Cool in the pan completely. Run a knife up the sides of the pan, then pull the loaf out of the pan with the extended parchment ends.

Makes about 12 slices.

Source: Lorraine Fina Stevenski

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