Individual Honey Cakes in Paper Molds with Tea and Spices
Small individual cakes are easy to hand out to neighbors and family on Rosh Hashanah, and each one stays moist in its own paper mold. Black tea gives a gentler depth than coffee, and orange and ginger add warmth.
⏱ 40 min🍽 14 servings 🌍 Israeli👩🍳 Afoona🧩 2 parts
Preheat the oven to 170°C (340°F) and set on a baking sheet 14 small rectangular paper molds (about 10 × 6 cm).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Beat the eggs, sugar and honey to a smooth batter.
Whisk
3
Add the oil, tea and orange zest and mix.
4
Sift the flour, baking powder and baking soda, combine with the cinnamon, cloves, ginger and salt, add to the wet mixture and Fold gently, just until no dry flour remains.
⚙ FoldingSilicone spatula
💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5
Pour the batter into the paper cups to two-thirds of their height.
6
Bake 22–25 minutes, until the cakes are puffed and browned and a toothpick inserted in the center comes out with a few moist crumbs.
⚙ BakingOvenBaking sheet
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Cool the cakes on a rack and wrap them in plastic wrap while still warm: the next day they are moister.
Cooling rackPlastic wrap
318calories
4 gprotein
48 gcarbs
13 gfat
● protein 5%● carbs 60%● fat 36%
Per serving (100 g), of 14 servings
To assemble ·
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⚖ About the ingredients
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Brown sugar: measured in cup in this recipe: 1 cup = 220 g · 380 kcal per 100 g · More about Brown sugar →
Honey: measured in cup in this recipe: 1 cup = 340 g · 304 kcal per 100 g · More about Honey →
Oil: measured in cup in this recipe: 1 cup = 216 g · 886 kcal per 100 g · More about Oil →
Black tea: measured in cup in this recipe: 1 cup = 240 g · 1 kcal per 100 g · More about Black tea →
Orange zest: measured in tbsp in this recipe: 1 tbsp = 15 g · 97 kcal per 100 g · More about Orange zest →
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Baking powder: measured in tsp in this recipe: 1 tsp = 4.6 g · 80 kcal per 100 g · More about Baking powder →
Baking soda: measured in tsp in this recipe: 1 tsp = 5 g · 0 kcal per 100 g · More about Baking soda →
Cinnamon: measured in tsp in this recipe: 1 tsp = 2.4 g · 247 kcal per 100 g · More about Cinnamon →
Cloves: measured in pieces: one ≈ 0.5 g · 274 kcal per 100 g · More about Cloves →
Ground ginger: measured in tsp in this recipe: 1 tsp = 2.4 g · 335 kcal per 100 g · More about Ground ginger →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking sheet· Also works: Baking pan (None) · Disposable pan (None)
Cooling rack· Also works: Oven rack (Oven rack)· 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
🧻 Consumables: Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
