Network of Spanish Jewish Quarters. Spanish Leg of the European Routes of Jewish Heritage

Gastronomy

By Débora Chomski

Ingredients

Elaboration

Cover with oil and flour a round mould. Warm up the oven at 160 degrees.
Beat the eggs with the sugar until they are foamy.
In a container separately, throw the honey, the oil and the coffee and mix well.
Pour this preparation on the milk shake of eggs and beat until they remain well integrated. Sieve the flour in a bowl together with the powder to bake, the cinnamon and the clove.
Incorporate the flour, in a soft and surrounding way, to the mixture of the eggs with the honey and the coffee.
Sprinkle with flour the raisins and the walnuts, and incorporate them to the preparation.
Pour the mixture into the mould. Cook in the oven –previously warmed up- at 160 degrees for 60 minutes.
In order not to get the cake browned, cover the cake with silver foil up, by half of the cooking. Withdraw from the oven and turn it out on a grid. Let it cool.
Before serving, spread some honey of orange blossom over the cake.