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Selichot, Forgiveness and the Great Honey Cake Bake-Off Challenge

Saturday, September 12, 2020 23 Elul 5780

7:00 PM - 8:00 PM
Join us for Saturday, Sept. 12, at 7:00 PM for our online Selichot Observance. Rabbi Eger and Rabbi Chaiken will begin with Havdalah and then we will learn with Chef Julia Rhoton how to make the best Rosh Hashanah Honey Cake ever. Be sure to assemble the ingredients in advance (Click here to print recipe or see plain text version below) and then Chef Julia will take us step by step through this amazing online baking experience. While we are baking our honey cakes, we will have time to reflect on the Journey of the Heart toward the New Year, Forgiveness and sing together the traditional Selichot prayers.

Chef Julia Rhoton is currently the Culinary Arts Coordinator for the UCLA Teaching Kitchen. A native of Los Angeles, she worked in bakeries, restaurants, & cafes before settling in as a boutique catering chef for the majority of her 16 year career. She has helped grow successful companies throughout Los Angeles as an integral team member, sous chef, and head chef. Working in catering has provided her the opportunity to cook for family weddings, corporate events, private dinners, world film premieres, and presidential campaigns. In her current role, she combines her two passions for cooking and teaching: helping students, staff, and faculty in the UCLA community live healthier lives through food and nutrition education.
 
 

 

 

HONEY CAKE RECIPE

INGREDIENTS

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
3/4 cup fresh orange juice
1/2 cup slivered or sliced almonds (optional)
 
Special Equipment
  • Best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9-by-13-inch sheet pan, or three 8-by-4 1/2-inch loaf pans.
PREPARATION
  1. Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. 
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, and orange juice.
  3. Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
  4. Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
  5. Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
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Tue, January 31 2023 9 Sh'vat 5783