We celebrated the Jewish New Year last week, we went to my big sister’s house (we always do) and everyone in my family worked out who is making what (We are a BIG FAMILY and there is lots of cooking to be done). And while it is a time to celebrate and welcome the Jewish New Year, it is also considered to be an important and solemn occasion
It is a time when, according to the traditions of our ancestors, I will be judged for my actions over the previous year, and I will either be rewarded by being written in the book of life or punished and my fate will be sealed in the book of death (pretty heavy stuff, eh?).
While I’m not a big believer in the reward-punishment theory, I appreciate the value of being raised in a traditional Jewish home where my parents taught me the principles of being considerate, to think of others, kind and giving. I may not always be that person but I try and during the Jewish New Year, I do try to reflect on it and imagine how the accounts would look in the big ledger in the sky.
But one can only spend so much time searching one’s soul before one’s thoughts turn to food. My favourite part of Rosh Hashana is the COOKING (surprise, surprise). I ALWAYS bring the honey cake, because it’s the BEST honey cake EVER. It’s very easy to make and I have been making it for years….
· 2 cups self-raising flour
· ¾ cup of sugar ½ white ½ brown
· 2 teaspoons cinnamon
· 2 eggs
· 1 teaspoon vanilla essence
· ½ cup oil
· ¾ cup honey
· ¼ cup maple syrup or golden syrup
· ¾ cup of warm water
· 1 teaspoon Nescafe
Method 1) Preheat oven to 180c 2) Dissolve Nescafe in warm water. 3) In a bowl with a handheld mixer mix wet ingredients together then add dry ingredients. 4) Pour batter into a 20cm round cake tin lined with baking paper and bake for approx 50 min (I used a moulded cake tin). 5) Tip: Oiling the measuring cup will help the honey and maple syrup or golden syrup to pour out more easily from the cup.
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