This is not your classic honey cake. It has a twist that may make you fall in love with it, and in our house it has become a fixture on the Rosh Hashanah table every year.
Honey and chocolate marble cake
(Photo: Keren Agam)
Honey and chocolate marble cake
Ingredients:
- 4 large eggs
- 1 cup sugar (200 grams)
- 200 grams butter or 1 cup oil (240 ml)
- 1 cup honey (360 grams)
- 2 cups white flour (375 grams)
- 2 teaspoons baking powder
- ½ teaspoon powdered sugar
- ½ container ricotta (125 grams)
- ¼ cup boiling water
- 100 grams dark chocolate, 60% cocoa solids
Method:
- Preheat the oven to 180°C and thoroughly grease a tube-style cake pan or round cake pan.
- Place the eggs and sugar in a bowl and whisk until the mixture is pale and fluffy. Gradually add the butter, or oil, and honey while continuing to mix.
- Sift in the flour, baking powder and baking soda and mix. Add the ricotta and boiling water and mix again. Pour two-thirds of the batter into the prepared pan.
- Place the dark chocolate in a small bowl and melt it in the microwave in short bursts, or over a pot of simmering water, until completely smooth.
- Add the melted chocolate to the batter remaining in the bowl and mix well until the batter is completely brown. Pour the chocolate batter over the lighter batter in the pan. Run a knife through the two mixtures to create a marble pattern.
- Bake for 55-60 minutes, until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- The cake will keep at room temperature for up to five days if wrapped well. And like many honey cakes, it actually improves with each passing day.