Hello, my name is Ariella and some of you might know me from my blog
Pearls In Your Hair. When Emily asked me to guest blog for her while she is on holiday I was really excited since I've never written a guest post before. At first I couldn't come up with a good idea for what to blog about, but then, as I was asked to bake a honey cake for the Rosh Hashana (Jewish New Year) dinner we went to last Wednesday, I thought it could be nice to share the recipe with you. I think honey cake is an excellent autumn cake that, with it's sweet taste, goes wonderfully together with a cup of warm tea, or coffee if you like.

Now, the recipe:
The ingredients you need are: 1 1/2 cup (350 ml) of honey,1 1/2 cup (300 grams) of sugar, 3 3/4 cups (470 grams) of flour, 3 teaspoons of baking powder and 3/4 teaspoon of baking soda, 3 teaspoons of cinnamon, a pinch of salt, 3/4 cup (180 ml) of raspseed oil or coconut oil, 4 eggs, an orange or a lemon and a little bit of milk.

1. You begin with mixing the dry ingredients, apart from the sugar, together: the baking powder and baking soda, the cinnamon, the salt and the flour in a bowl.




2. Then you mix the liquid ingredients - the eggs, the oil as well as the sugar in a large bowl. You should also add the honey, but as honey can be difficult to work with when it's a little stiff, warming it for a short moment in a pan will make it nice and runny.

3. Then grate either one teaspoon of lemon zest, or one table spoon of orange zest if you are using that.


4. Now you should carefully beat in the dry ingredients with the liquid until you have a batter. If the batter feels a little stiff you can add some milk if you like.


5. When the batter is ready it's time to pour it into a pan, or cupcake molds like I did. Then you bake it in the oven at 350 degrees Fahrenheit, or 175 degrees Celsius. The baking time depends on the size of pan you are using (if baking the cake as cupcakes they should take about 25 minutes, and as a cake in a pan about 45 minutes) so check on the cake with a toothpick now and then to see if it's ready.

6. Ta-dah! The honey cake is ready. However, as you can see, I put a bit too much batter in my cupcake molds, so be careful not to fill them all the way up.

7. The honey cake cupcakes after I'd sprinkled some powder sugar on them (and cut off some of the excess dough, mind you). Delicious!