Ricotta Honey Cake | Sunrise By HM
1034
post-template-default,single,single-post,postid-1034,single-format-standard,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-4.6,menu-animation-underline,wpb-js-composer js-comp-ver-5.4.4,vc_responsive

Ricotta Honey Cake

Honey cake is commonly eaten during Rosh Hashana (the Jewish New Year), and this one is delicious and gluten-free!

Apples and honey are the most synonymous with Rosh Hashana.

With the sweetness of a little drizzle of honey, we wish each other a sweet new year. Whether dipping apples into honey, using it as a sweetening agent for your dressings or making traditional spiced honey cakes, known as lekach, this flavour lingers on our pallets throughout the festive season. Honey contains the bioactive ingredients flavonoids and polyphenols which help with antioxidation and has anti-bacterial and anti-inflammatory effects. One only needs a small amount – a drop of this golden liquid goes a long way.

The quinoa in this cake offers great nutritional benefit.

This grain dates to the South American Incan empire and is loaded with nutritional benefits. Quinoa is high in fibre, minerals and B vitamins and can also act as good source of protein.

Easy to make. Nourishing. Sweet. Yum 

Ingredients

Cake

2 ¼ cups almond flour
2 teaspoons baking powder
1 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
½ cup cooked quinoa
½ cup ricotta cheese (125g)
¼ cup honey
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
2 tablespoons orange juice (¼ orange)
1 tablespoons orange zest (¼ orange)
1 tablespoon olive oil

Topping

¾ cup ricotta cheese (170g)
½ teaspoon almond extract
1 teaspoon honey

Method

Cake

1 Pre-heat the oven to 180o
2 In a large mixing bowl, place all the dry ingredients and mix them together.
3 Add all the remaining ingredients into the bowl, whisking them together with a spatula until they smoothly combine.
4 Pour the cake batter into a lightly greased, rectangular cake tin, smoothing out the top using the back of a spatula.
5 Place the cake into the oven to bake for 30 minutes – until golden brown. Use the ‘toothpick’ test to see that it is cooked through.
6 Once the cake has cooled a bit, top it off with the ricotta cheese icing.

Topping

1 In a small mixing bowl, place all the topping ingredients and whisk them together until smooth and creamy.

 

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

Nourished yet? Comment on what I should write about next?

Don’t forget to sign up for our newsletter below:

No Comments

Post a Comment