Honey Cake, also known as Lebkuchen, is a traditional Jewish dessert eaten during Rosh Hashanah (the Jewish New Year); my family sometimes serves it during Yom Kippur Break Fast as well since it is a warming, comforting food. Traditionally, we eat honey during the High Holidays as this ritual sets the tone for a sweet new year. It is common to dip apples in honey at the Rosh Hashanah meals.
Most honey cake recipes include coffee, I left it out of this one to simplify the recipe and make it a couple of steps easier.
My husband loved this cake –as you can see from the photo above, a large piece has been devoured. And a friend said it was the best honey cake she had ever eaten, gluten free or not; however, I’ll let you all be the judge of that!
- In a large bowl, combine almond flour, salt, baking soda, cinnamon and cloves
- In a separate bowl, combine honey, shortening and eggs
- Mix wet ingredients into dry, then stir in raisins
- Grease and flour an 8-inch cake pan
- Bake at 350° for 30-35 minutes
- Remove from oven and cool for 1 hour
It seems that just about everyone at the synagogue we attend is gluten free and a number of the folks are Paleo as well. Given how many requests I received this past month from our congregation for a Paleo Honey Cake, I thought it made sense to share this recipe.
Here are some additional Paleo Dessert recipes for the festive Jewish caveman in all of us: