When Joy of Kosher first asked me to develop new cake recipes for the magazine, I suggested six different cakes, for them to choose from. They couldn't choose! They wanted them all!
So, I created all of them. And these two beauties: Orange Honey Cake with Orange Mousse and Fondant-Covered Almond Apricot Cake, are special for JoyofKosher.com visitors. Check out my Red Velvet Cake, Chocolate Peanut Butter Mousse Cake with Peanut Praline, Chocolate Pistachio Babka Bundt, and my Crepe Cake in the Joy of Kosher magazine.
The photo above is for a new kind of honey cake for Rosh Hashanah. I have made it square, but you can make it in 8-inch round pans too. I like to decorate the sides of the cake with candied orange slices (recipe included) but quicker options are sliced almonds or chopped pistachio nuts. Decorate the top with sliced berries, but always wait until just before serving so the fruit doesn’t bleed onto the cream.
This is the cake to turn to for the “wow” factor on your holiday dessert buffet. You can decorate it in any color you like -- match your room, your tablecloth, or your mood. I like to use apricot jam, but you can substitute any flavor you like.
Have a happy and very sweet new year!"