For a Sweet Rosh Hashanah: Rum-soaked Date, Fig and Date-honey Cake
This desert is too delicious to only eat on Jewish New Year
Ingredients for cake batter
- A Rosh Hashanah dinner inspired by the Jewish-Iranian kitchen
- Hasidic gefilte fish for Rosh Hashanah and Passover
- Rosh Hashanah recipe: Sea bream in almonds and lemon
3 eggs
1 cup sugar
1 ¼ cups self-rising flour
1 package (200 ml/7 oz) sour cream
4 tablespoons date spread
½ cup oil
3 dried dates, chopped and soaked in 3 tablespoons of rum for 2 hours
Ingredients for topping
Date honey
Fresh figs
Other fresh fruit (optional)
Directions
Pour all cake batter ingredients into a bowl and mix well.
Grease a 25-centimeter-long (10-inch) English cake pan.
Pour a small amount of flour in the pan, and shake the pan so all sides are covered in flour. Dump out any excess that has not stuck to the sides of the pan.
Pour the batter into the pan and bake at 180 degrees Celsius (350 degrees Fahrenheit) for 40 minutes.
Remove the cake from the pan and let it cool.
Top with the date honey and the fruit.
Enjoy!