Jewish-style gingerbread cake

Jewish gingerbread, known as lekach, dates back to the interwar period, when Jewish communities were widespread across Poland. This cake symbolised hope for a prosperous year ahead and remains a part of culinary heritage to this day. In Yiddish, lekach means honey cake. Traditionally, it was served at weddings, births, and during the New Year – reflecting the belief that the first day sets the tone for the year to come. It was also enjoyed during many joyful occasions. This gingerbread is sweet, deeply aromatic, and packed with nuts and dried fruit, often with the addition of candied citrus peel. A touch of coffee enhances both its colour and flavour. Once baked, it becomes slightly sticky from the honey, beautifully soft, and incredibly moist. It’s delicious on its own and doesn’t require elaborate decoration. Highly recommended!

Note: 1 cup = 250 ml.

Makes 2 loaves.

Ingredients for jewish-style gingerbread cake:

• 3½ cups plain flour
• 1/4 teaspoon salt
• 1½ teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• 2 tablespoons mixed spice
• 4 large eggs
• 3/4 cup light brown sugar
• 4 tablespoons rapeseed oil
• 2 cups runny honey
• 1/2 cup strong freshly brewed coffee, cooled
• 2 tablespoons rum or brandy (optional)
• 1½ cups chopped walnuts or pecans (or for a richer version: 1/2 cup nuts, 1/2 cup raisins, 1/2 cup candied orange/lemon peel)

All ingredients should be at room temperature.

In a large bowl, whisk the eggs and sugar lightly – just until combined. Add the oil, honey, cooled coffee, and alcohol (if using), and mix until combined. Sift the flour, salt, baking powder, bicarbonate of soda, and spices directly into the mixture. Stir gently with a whisk until just combined, do not overmix. Fold in the nuts (and any additional dried fruit if using).

Divide the batter between two lined loaf tins (23 × 12 cm), smoothing the tops.

Bake at 160°C for 60–70 minutes, or until a skewer inserted comes out clean. Remove and allow to cool.

This gingerbread can be made up to a week in advance. It stores very well, stays moist for a long time, and can also be frozen.

Enjoy!

Recipe source: Piernikarnia Toruńska.