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No-Mixer Honey Cake (15-Minute Rosh Hashanah Cake)

Honey Cake, Rosh Hashanah Cakes, No-Mixer Desserts, Quick Baking

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No-Mixer Honey Cake (15-Minute Rosh Hashanah Cake)

Honey Cake, Rosh Hashanah Cakes, No-Mixer Desserts, Quick Baking

PREP time 15 min
cook time 40-45 min
TOTAL time 60 min
Servings / Yield 1 Round Cake / Loaf (8–10 Slices)
Difficulty Easy

Ingredients

  • 3 Large eggs (room temperature)

  • 3/4 cup Pure honey

  • 1/2 cup Vegetable oil

  • 1/2 cup Warm brewed tea or coffee

  • 1/2 cup Brown sugar

  • 2 cups All-purpose flour

  • 1 tsp Baking powder

  • 1/2 tsp Baking soda

  • 1 tsp Ground cinnamon

  • 1/4 tsp Ground cloves / nutmeg (optional)

  • Pinch of salt

  • Glaze: 2 tbsp Honey or warm Lotus spread for topping

Method

  1. 01

    Whisk Wet Ingredients: In a large mixing bowl, whisk together the eggs, honey, vegetable oil, brown sugar, and warm brewed tea/coffee using a hand whisk until completely smooth.
  2. 02

    Add Dry Ingredients: Sift in the flour, baking powder, baking soda, ground cinnamon, optional cloves, and a pinch of salt. Whisk gently just until a uniform batter forms—do not overmix.
  3. 03

    Pan Prep: Pour the smooth batter into a greased and floured baking pan or bundt mold.
  4. 04

    Bake: Bake in a preheated oven at 160°C (320°F) for 40–45 minutes until a toothpick inserted into the center comes out clean.
  5. 05

    Glaze & Serve: Allow the cake to cool slightly, then drizzle warm honey or glazegenerously over the top before slicing and serving.

Step by step

Clear process images displayed in the same order as the method.

In a large mixing bowl, whisk together the eggs, honey, vegetable oil, brown sugar, and warm brewed tea/coffee using a hand whisk until completely smooth. 1
Whisk Wet Ingredients:

In a large mixing bowl, whisk together the eggs, honey, vegetable oil, brown sugar, and warm brewed tea/coffee using a hand whisk until completely smooth.

Sift in the flour, baking powder, baking soda, ground cinnamon, optional cloves, and a pinch of salt. Whisk gently just until a uniform batter forms—do not overmix. 2
Add Dry Ingredients:

Sift in the flour, baking powder, baking soda, ground cinnamon, optional cloves, and a pinch of salt. Whisk gently just until a uniform batter forms—do not overmix.

Pour the smooth batter into a greased and floured baking pan or bundt mold. 3
Pan Prep:

Pour the smooth batter into a greased and floured baking pan or bundt mold.

Bake in a preheated oven at 160°C (320°F) for 40–45 minutes until a toothpick inserted into the center comes out clean. 4
Bake:

Bake in a preheated oven at 160°C (320°F) for 40–45 minutes until a toothpick inserted into the center comes out clean.

Allow the cake to cool slightly, then drizzle warm honey or glazegenerously over the top before slicing and serving. 5
Glaze & Serve:

Allow the cake to cool slightly, then drizzle warm honey or glazegenerously over the top before slicing and serving.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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