Gluten-free honey cake provides a sweet start to the new year.
For Rosh Hashanah, the Jewish new year, we greet each other with “Shana Tovah Umetukah” – wishes for a happy and sweet new year. To symbolize sweetness, many families serve honey cake, a traditional Rosh Hashanah dessert. Which, as usual, leaves me searching for a great-tasting gluten-free alternative.
Fortunately, this year I made a moist gluten-free, dairy-free honey cake spiced with cinnamon, cloves and nutmeg for my honey-child. (Cue Martha & The Vandellas’ “Honey Chile” and Van Morrison’s “Tupelo Honey.”)
For inspiration, I started with Marcy Goldman’s vaunted “Majestic and Moist New Year’s Honey Cake” from “A Treasury of Jewish Holiday Baking.” I used gluten-free flour, subbed some applesauce and increased the orange juice to keep the cake moist and sweet. Buckwheat flour — a dark, strong gluten-free flour that’s high in protein, fiber and magnesium — works well here, complementing the complex flavors in the cake. Interestingly, buckwheat is not related to wheat but is a member of the rhubarb family.
Have a sweet new year!
Click for Gluten-Free Honey Cake recipe
A traditional Rosh Hashanah dessert: Jewish apple cake.
I love this photo, taken in my living room!
Shanah Tovah! Best wishes for a happy Rosh Hashanah and a sweet new year. We’re getting this new year off to a tasty start, with a gluten-free version of traditional Jewish apple cake.
My mother is famous for her Jewish apple cake, laced with apples that she plucks from the trees in her back yard. I’ve always wondered, though, what makes the apple cake “Jewish.” Really, I didn’t know that cakes could have a religion. The answer seems to be that the cake is made with vegetable oil and orange juice, instead of butter and milk, thus making it pareve (neither dairy nor meat). Apple cake is also a favorite dessert for Rosh Hashanah, when we eat apples dipped in honey to symbolize hopes for a sweet new year.
Mom’s recipe worked surprisingly well in its gluten-free version. I substituted gluten-free flours, added xanthan gum (a binder for GF baking) and left the rest of the recipe intact. The cake is moist and bursts with the flavors of apples and cinnamon.
Click for the recipe for Gluten-Free Jewish Apple Cake