Sift together the flour, salt, baking powder, bicarb soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in colour, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins. Stir into batter.
Oil two loaf tins and line the bottoms with baking paper. Oil the paper again. Fill each pan with batter to within 2 - 3cm from the top. Bake for 65 to 75 minutes until cake tests done. Do not overbake. Let cool for 10 minutes before removing from pan.
To Make Glaze: Boil together 350ml honey, lemon juice, lemon zest and water. When glaze reaches a thick consistency, remove from heat and drizzle over cake. Sprinkle with flaked almonds.
Very light and yummy, different than those heavy honey cakes. On a practical note, if you have only one mixer like I do (I have a KitchenAid), beat the egg whites first, set them aside, then mix the batter. You'll have the egg whites to add as the recipe instructs. - 18 Jul 2008
The flavours in this cake are SUPERB- but the COOKING TIME WAS WAY TOO LONG!! I had to throw my cakes away...they were totally inedible because they were over-cooked. TRY THIS RECIPE - the flavours are amazing, just watch the cooking time very carefully - I'd say to start checking after about 30 minutes. I will make this again because it seems like it has great potential. - 18 Jul 2008
Used different ingredients.
The cake was a real success at the last Rosh Ha’Sana dinner. I’m usually not too crazy about honey cakes , tough, this one was not too sweet, and very interesting, sophisticated taste. I used Turkish coffee by the way. - 18 Jul 2008