Sukkot Recipe: Lekach (Honey Spice Cake)

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.

(SERVES 10–12)

INGREDIENTS
oil, for greasing pan
2¾ cups flour, plus more for pan
1 tbsp. ground cinnamon
2 tsp. ground allspice
2 tsp. ground ginger
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 cup sugar
6 eggs, separated
1 cup canola oil
1 cup honey
¼ cup fresh orange juice
2 tbsp. orange zest
2 tbsp. Grand Marnier
1½ cups confectioners' sugar

INSTRUCTIONS
1. Heat oven to 325°. Grease and flour a 4-qt. Bundt pan; set aside. Whisk together flour, cinnamon, allspice, ginger, baking powder and soda, and salt in a bowl; set aside. Beat ¾ cup sugar and egg yolks in a bowl on medium-high speed of a mixer until tripled in volume, about 4 minutes. Stir in oil, honey, 2 tbsp. juice, zest, and Grand Marnier. Add dry ingredients; stir until just combined.

2. Beat egg whites in a bowl on high speed of a mixer until soft peaks form. Add remaining sugar; beat until stiff peaks form. Fold whites into batter. Pour into prepared pan; smooth top. Bake until a toothpick inserted in the middle of cake comes out clean, about 60 minutes. Let cool and invert onto a serving plate. Whisk remaining juice with confectioners' sugar; drizzle over cake.