We hate Honey Cake - Need New Ideas
I've never had one that I've liked, mostly because I don't like spice cakes and that's all that honey cakes really are. So I need some thoughts on honey desserts for Rosh Hashanah. We mostly keep to the "no nuts" Ashkenazi tradtion so that lets out many Sephardi/Mizrachi recipes that would otherwise sound great.
I don't mind involved baking and I'm not too uptight about the dessert needing to be pareve.
What are some of your favorites?
I remember having an apple cake with lots of cinnamon and honey in it. The cake had walnuts, but you could omit them.
I don't have a recipe.. it was something I ate by a friend's house.. but something to think about
What about a fruit crisp with a topping that uses honey instead of oatmeal?
Rocky, we do a bunch of desserts for Rosh Hashonna as we do 2 evening meals and 2 kiddushim after services (elaborate lunches). Big diet at the end of September!
Anyway, one of our favorites is an apple/walnut cake baked in a bundt pan. This is so easy, but I can get you a more specific recipe if you like. Basically, it's a box yellow cake gussied up with some brandy, vanilla, sour cream and eggs layers with sliced apples, melted butter, walnuts, cinnamon and sugar. Let me know if you are interested.
Here you go, this makes a large Bundt pan:
5 large baking apples (I use Granny Smith), peeled, cored, and diced
2 tsp cinnamon
2 T sugar
1 cup chopped nuts (I like pecans) optional
Combine all filling ingredients, let sit for 10-15 min while you make the cake batter.
2 boxes yellow cake mix (I use Duncan Hines)
1/3 cup whole milk
3 tsp vanilla
1 1/2 cups sour cream
1 cup canola oil
Combine ingredients, beat on med high mixer speed for 3-4 minutes. Grease and flour LARGE bundt pan. Preheat oven to 350. Pour in 1/2 of cake batter, layer in 1/2 apple mixture, then remaining cake batter, ending with remaining apples. Bake for 75 - 90 minutes, test with toothpick. Serves 12-15 easily.
I was thinking a cobbler would make a nice dessert. Typically the topping isn't too sweet so the change from sugar to honey shouldn't make a big difference in the texture of the final product.
I'm not sure of the cooking restrictions, but maybe a cannoli type of dessert (or other sweetened, soft cheese based dessert)?
I make a compote with honey, apple cider, and Tokaji Aszu (sauternes-type dessert wine that tastes like golden raisins) as the liquid. The fruit is fresh apples and Bosc pears, sliced, plus dried apricots and sometimes also prunes. Golden raisins added at the end of cooking so they don't reconstitute into cooked grapes. It is sweet but the astringency of the wine gives it a complex profile, even though the alcohol is cooked out. I do this in the microwave, with no real measuring. I start with only a little honey, then add more as needed after tasting the still-hot compote.