Best 3 Lekach Recipes
In the realm of sweet treats, few desserts can rival the allure of lekach, a traditional Jewish honey cake steeped in history and cherished for its unique flavor and texture. Originating in Poland, lekach has become an integral part of Jewish cuisine, particularly during holidays such as Rosh Hashanah and Hanukkah. This delectable cake is characterized by its rich, moist crumb, studded with an array of nuts, dried fruits, and spices, all enveloped in a sweet, honey-infused glaze. Whether you prefer a classic lekach bursting with traditional flavors or a contemporary twist with unexpected ingredients, this collection of recipes offers a delightful journey through the world of this beloved honey cake. From the timeless taste of the Original Lekach to the innovative allure of the Chocolate Lekach and the gluten-free delight of the Gluten-Free Lekach, these recipes cater to diverse preferences while staying true to the essence of this cherished dessert.
Let's cook with our recipes!
HONEY CAKE (LEKACH)
This really is a delicious cake - very spicy, and with a great texture. Kind of like gingerbread - but more complex.
Provided by evelynathens
Categories Dessert
Time 1h25m
Yield 12-14 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F. Beat sugar, honey, oil, eggs, lemon zest, juice and brandy in large mixer bowl on medium speed 2 minutes. Mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, cloves and instant coffee; stir into sugar mixture alternately with water. Beat on high speed, scraping bowl occasionally, 2 minutes. Fold in 1/2 cup of the nuts and the raisins.
- Pour into greased 10-inch tube pan or 12-cup bundt pan. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool in pan 15 minutes; remove from pan. Prick top of cake carefully with fork; drizzle with Lemon Sugar. Sprinkle with remaining nuts.
- For lemon glaze, just combine sugar and lemon juice.
LEKACH
A Rosh Hashanah favorite, Lekach gets its sweetness from honey and sugar, warmth from ground cinnamon, allspice and clove and a hint of earthiness from coffee. Dust it with some extra confectioners' sugar before serving for a beautiful dessert to celebrate the Jewish New Year.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with nonstick cooking spray and sprinkle lightly with flour, making sure to coat all sides and crevices. Tap out any excess flour and set aside.
- Combine the flour, baking powder, cinnamon, baking soda, allspice, salt and cloves in a large bowl, whisking to combine. Whisk together the granulated sugar, honey, oil, coffee, orange juice, rye if using, vanilla and eggs in a separate large bowl until smooth and combined. Pour the wet mixture into the dry, then whisk until the batter just comes together and no lumps remain. Transfer to the prepared pan.
- Bake until well browned at the edges and a toothpick inserted in the middle comes out clean, about 1 hour. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. (If there's any sticking, carefully run a small offset spatula around the edges of the pan before inverting). Lightly dust with confectioners' sugar before serving.
HONEY CAKE (LEKACH)
Provided by Food Network
Time 3h10m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat the oven to 225 degrees F with a rack in the middle of the oven. Grease and flour or line with parchment paper two 8 1/2- by 4 1/2-inch loaf pans.
- In the bowl of a mixer, combine the brown sugar, salt, eggs, oil, honey, cinnamon, cloves and allspice and mix, using the flat (paddle) beater at low-medium speed until well blended, 6 to 7 minutes. Add the water and baking soda and continue mixing until blended.
- Add the flour 1 cup at a time, letting each addition blend before adding the next. Continue beating for about 10 minutes. The batter will be loose, stringy and very, very sticky.
- Pour the batter into the prepared loaf pans, top with nuts and/or fruit, if desired.
- Bake 2 to 2 1/2 hours or until done.
- Remove to a rack and let cool for 10 to 15 minutes before turning the cakes out of the pans.
Tips for Making the Best Lekach:
- Use high-quality ingredients. The better the quality of your ingredients, the better your lekach will taste. This means using fresh honey, pure vanilla extract, and unsweetened cocoa powder.
- Don't overmix the dough. Overmixing the dough will make the lekach tough. Mix just until the ingredients are combined.
- Let the dough chill before baking. Chilling the dough will help it to hold its shape and prevent it from spreading too much in the oven.
- Bake the lekach at a low temperature. Baking the lekach at a low temperature will help it to cook evenly and prevent it from burning.
- Don't overbake the lekach. Overbaking the lekach will make it dry and crumbly. Bake it just until a toothpick inserted into the center comes out clean.
Conclusion:
Lekach is a delicious and festive treat that is perfect for any occasion. With its rich chocolate flavor and chewy texture, it is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give lekach a try. You won't be disappointed!
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