Blueberry Honey Cake Recipe
Servings
8-10people
Cook Time
40-50minutes
Servings
8-10people
Cook Time
40-50minutes
Ingredients
For the topping:
Instructions
  1. Preheat the oven to 350 F.
  2. In a large mixing bowl, combine the flour, salt, baking powder, spices and sugar; mix well.
  3. In a separate bowl, combine the eggs, oil, honey, vanilla extract, orange juice, whisky, almond milk and coffee. Combine the ingredients thoroughly with whisk or a hand mixer until smooth. Make a well in the center of the dry ingredients and add the wet mixture into the well. Whisk until you have a smooth cake batter with no lumps, making sure there is no flour at the bottom of the bowl. Add the blueberries and mix well.
  4. Grease a 9-inch cake pan with a little bit of vegetable or coconut oil.
  5. Pour in the cake batter and allow it to settle and even out for a few minutes.
  6. Bake for 40-50 minutes or until a skewer comes out clean when pressed into the middle of the cake.
  7. Allow the cake to cool a little and then remove from the cake pan. Allow it to cool fully.
  8. Meanwhile, make the glaze: Combine the confectioners sugar with the orange zest and the lemon juice. Mix well with a spoon until smooth with no lumps and it has reached a syrupy consistency.
  9. When the cake has cooled, drizzle it with the glaze and sprinkle it with blueberries and the toasted almonds. Enjoy for up to 3 days and store it in the refrigerator, covered.
Recipe Notes

(Emanuelle Lee is a recipe developer, food writer and food stylist.)

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.