Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup honey
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup dried apricots, chopped
- 1/2 cup shelled pistachios, chopped
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the loaf pan and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt.
3. In another mixing bowl, whisk together the honey, vegetable oil, and eggs until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chopped apricots and pistachios.
6. Pour the batter into the prepared loaf pan and smooth the top with a rubber spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
5. Temperature:
350°F (175°C)
Serving size:
12 slices
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 41g
Protein: 4g
Fiber: 1g
Sugar: 28g
Substitutions for ingredients:
- You can substitute the dried apricots with dried cranberries, raisins, or chopped dates.
- You can substitute the shelled pistachios with chopped almonds, walnuts, or pecans.
Variations:
- You can add 1/2 cup of shredded carrots or zucchini to the batter for a healthier version.
- You can add 1/2 cup of chocolate chips or chopped dark chocolate for a richer flavor.
- You can add 1 tsp of orange zest or lemon zest for a citrusy twist.
Tips and tricks:
- Make sure to chop the apricots and pistachios into small pieces so they distribute evenly throughout the cake.
- Don't overmix the batter, or the cake will be tough.
- You can drizzle some honey or sprinkle some powdered sugar on top of the cake before serving.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Reheating instructions:
- To reheat the cake, wrap it in aluminum foil and bake it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
- Slice the cake into thin slices and arrange them on a platter.
- Dust the cake with powdered sugar or cocoa powder before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream on top.
Garnishes:
- Chopped pistachios
- Dried apricots
- Fresh mint leaves
Pairings:
- Hot tea or coffee
- Spiced cider or mulled wine
- Fresh fruit salad
Suggested side dishes:
- Cheese platter with crackers and grapes
- Hummus and pita bread
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding 1/4 cup of applesauce or yogurt to the batter.
- If the cake is too moist, try reducing the amount of honey or adding 1/4 cup of flour to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Store the cake in a cool, dry place away from direct sunlight.
Food history:
- Lekach is a traditional Jewish honey cake that is often served during Rosh Hashanah, the Jewish New Year.
Flavor profiles:
- Sweet, spicy, nutty, fruity
Serving suggestions:
- Serve the cake as a dessert or a snack.
- You can also serve it as a breakfast cake with a cup of coffee or tea.
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Region: Jewish