A beehive Rosh Hashanah honey cake
A super satisfying project. So delicious, it's gone before you serve it.
It's based, with permission, on this recipe by Jamie Geller. The original recipe doesn't use the beehive mold.
- Honeycomb silicone mold (included in our kit)
- 4 oz unsalted butter (1 stick)*
- 1/2 cup of honey
- 1/2 cup of brown sugar
- 1/2 teaspoon of salt
- 2teaspoon of vanilla extract
- 1/2 teaspoon of baking soda
- 2 eggs whisked
- 2 1/2 cups of regular flour
- 1 1/2 teaspoon of baking powder
- Canola oil spray
Optional, To serve
- Creme Fraiche
- Apple Sorbet or apple sauce
- A small branch of Thyme
equipment from your kitchen
- A small pot
- A medium bowl
- A measuring spoon and cup
- A mixing spoon
Heat up the honey mixture
Put 4 oz butter, 1/2 cup honey, 1/2 cup brown sugar, 1/2 teaspoon of salt and 2 teaspoons of vanilla in the pot.
Heat over a medium low flame, mix until you have smooth mixture. Turn the flame off.
add baking soda and cool
Add 1/2 teaspoon baking soda and mix well. You’ll see some light foam forming.
Cool to room temperature, about 10-15 mins.
Add eggs and flour
In the bowl, mix the 2 1/2 cups flour with 1 1/2 teaspoon baking powder.
Add the cooled honey mix and the whisked eggs.
Mix well until sticky.
refrigerate for 2 hours or overnight
When you take out the doe, if it’s too hard, let it sit out in room temprature for about 15 minutes before moving to the next step.
- Preheat the over to 350ºF and spray tray with canola oil.
- With you hands, roll small 1.5” balls ... and press each one to fill the template.
- Fill only up to the separating lines. You’ll end up having some doe lef t.
BAKE in a 350ºF oven FOR 20 MINUTES
For safety, don't go beyond the suggested temperature
- Take the cake out of the oven and let it cool down.
- Flip it over a serving plate
- Lift the mold.
- Serve with Creme Fraiche and Apple Sorbet.
share your cake with us!
Share a picture of your cake in the comments below!