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 nutmeg
- 1/4 tsp salt
- 1 cup honey
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup raisins
- 1/2 cup chopped almonds
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease the loaf pan with cooking spray or butter.
2. In a mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
3. In another mixing bowl, whisk together the honey, vegetable oil, and eggs until well combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the raisins and chopped almonds.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Let the lekach cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 49g
Protein: 5g
Fiber: 2g
Sugar: 32g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use maple syrup or molasses instead of honey.
- You can use chopped walnuts or pecans instead of almonds.
Variations:
- Add 1/2 cup of shredded carrots for a carrot cake-inspired lekach.
- Add 1/2 cup of chocolate chips for a chocolatey twist.
- Add 1/2 cup of chopped dates for a sweeter flavor.
Tips and tricks:
- Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- Don't overmix the batter or the lekach will be tough.
- You can serve the lekach warm or at room temperature.
Storage instructions:
- Store the lekach in an airtight container at room temperature for up to 3 days.
- You can also freeze the lekach for up to 3 months.
Reheating instructions:
- To reheat the lekach, wrap it in aluminum foil and bake it in a 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
- Slice the lekach and serve it on a platter.
- Dust the top of the lekach with powdered sugar.
- Drizzle honey on top of the lekach.
Garnishes:
- Chopped almonds or walnuts
- Fresh berries
- Whipped cream
Pairings:
- Tea or coffee
- Milk
Suggested side dishes:
- Fresh fruit salad
- Yogurt
Troubleshooting advice:
- If the lekach is too dry, add a tablespoon of vegetable oil to the batter.
- If the lekach is too wet, add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the lekach.
- Store the lekach in an airtight container to prevent contamination.
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
Serving suggestions:
- Serve the lekach as a dessert or a sweet snack.
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Region: Jewish