If you follow this blog, you know there’s a lot more recipe-writing than blogging going on, but as my son said these are the best baked goods he’s ever had when he first tasted them, I think I need to pay special tribute to the recipe’s source. I have been fortunate enough to get to know a lovely lady, whose son attends the same class as mine. Last year at this time (Rosh Hashana) she made the class her Honey Muffins… My son demanded (and nagged) that I call her up that same day, and ask for the recipe. The first time I made them, I didn’t get the texture right, and I was bummed (mainly my parental pride taking a hit because “my son likes someone else’s baking better than mine”) :D, but I decided to try them again, this time exactly as written, and they came out just like Vered’s – light, airy, and fantastic!
This is not your standard honey cake – it’s light-colored and light-textured, it has no coffee or tea in it. What it does have is guaranteed success, and ease of preparation.
The muffins come out lighter and airier than the cake, but both methods produce great results.
My sincerest thanks to Adi Mariani-Matok and her husband for the stunning picture
Ingredients
4 eggs
1¼ cups sugar
¼ cup orange juice
5 Tbsp. honey
5 Tbsp. vegetable oil
2½ cups plain flour (or Tami GF flour, or similar mix)
1 bag (12g.) baking powder
½ tsp. ground cinnamon (optional)
½ tsp. ground cloves (optional)
Preparation
Preheat your oven to 180C/360F if you’re making muffins, or 160C/320F if you’re making a cake.
In your mixer bowl, whisk the eggs (unseparated) and sugar well on high, into a light, fluffy yellowish foam.
Add the honey, oil and orange juice, and continue whisking on low speed.
In a bowl mix the flour with the baking powder, and add the ground cinnamon and/or cloves (optional).
Add the flour mixture to the egg mixture and continue whisking a few seconds – only until the flour is fully incorporated (do not over whisk, or you’ll lose the airiness).
If you’re making muffins:
Fill individual baking cups or paper baking cups placed inside a muffin pan, up to ⅔ height.
Bake until very lightly golden and stable.
Remove from oven and let cool.
If you’re making cake:
Pour into 2 oiled loaf pans or one round spring-release tin.
Bake until golden-brown.
If the cake becomes dark on top, but is still very wet in the center, cover with aluminium foil, and reduce heat by another 10-20 degrees until ready.
Remove from oven and let cool.