Lekach

Lekach

Alternative names	lekekh, leykekh, etc.; Jewish honey cake, honey cake
Type	Cake
Place of origin	Germany
Serving temperature	Room temperature
Main ingredients	Cake base, honey
Media: Lekach

Lekach is a honey-sweetened cake made by Jews, especially for the Jewish holiday of Rosh Hashanah. Known in Hebrew as ʿougat dvash (literally, honey cake) the word lekach is Yiddish, perhaps from the Aramaic, lĕkhakh, meaning to mix thoroughly. Lekach is one of the symbolically significant foods traditionally eaten by Ashkenazi Jews at Rosh Hashanah in hopes of ensuring a sweet New Year.

History

The Jewish tradition of honeyed cakes may date back to basbousa (sometimes spelled basboosa), an ancient cake dating back to the time of the exodus in Egypt, variations of which are still enjoyed throughout the Middle East.

Overview

Haredim in Bat Yam, Israel giving lekach to members of the community prior to Yom Kippur in exchange for a donation to charity, a tradition started by the Lubavitcher Rebbe.

A very traditional honey cake from the Jewish community of Austria contains an equal weight of white rye flour and dark honey, strong coffee instead of water, cloves, cinnamon, allspice, and golden raisins in the loaf, with slivered almonds on top of the loaf. It also has a fair number of eggs, vegetable oil (usually corn oil), salt, and baking powder.

Variations

Lekach prior to baking.

Recipes vary widely. Lekach is usually a dense, loaf-shaped cake, but some versions are similar to sponge cake or pound cake, with the addition of honey and spices, sometimes with coffee or tea for coloring. Other versions are more like gingerbread, pain d'épices, or lebkuchen.

See also

• Jewish cuisine
• Jewish apple cake