Just in time for the High Holy Days, Emanuel Synagogue's Marina Capponi dropped in on Sweet Chick's Rebecca Balkin (https://www.thesweetchick.com.au/), who shared the recipe for her divine Rosh Hashanah honey cake. Not only is it easily achievable for even the most novice of home bakers, but it's gluten- and dairy-free, and the perfect way to get the new year off to the sweetest of starts.

Check out Sweet Chick's irresistible selection of delectable baked goods at https://www.thesweetchick.com.au/, and let us know how your creation compares to Rebecca's in store.

Shannah tovah umetukah.

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REBECCA BALKIN'S GLUTEN-FREE, DAIRY-FREE HONEY CAKE
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INGREDIENTS

CAKE
175ml vegetable oil
250g honey
175g brown sugar
6 eggs
300g almond meal
30g cornflour 
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt 

MAPLE DRIZZLE
3/4 cup icing sugar
3 tablespoons maple syrup
Rose petals, to decorate

METHOD

CAKE
1. Preheat oven to 150°C fan-forced. Grease and line a 9-inch cake tin with baking paper.
2. Combine oil & honey in a mixing bowl. Add the brown sugar and eggs. Mix until well combined.
3. In a separate bowl, combine the dry ingredients: almond meal, cornflour, baking powder, cinnamon, nutmeg, cloves and salt.
4. Pour the wet mix over the dry mix and whisk until combined.
5. Pour into the lined cake tin and bake for 60-70 minutes at 150°C.

MAPLE DRIZZLE
Combine the icing sugar and maple syrup. Drizzle the cake with the glaze and top with rose petals.