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Customs are numerous during Rosh Hashanah but most common is the eating of sweet food to wish for a sweet year ahead. As well as containing honey and figs, this delicious cake also has pomegranate which symbolise the hope that as many good deeds will be done as there are seeds in the fruit.


  • Base

  • 120g icing sugar plus extra for sprinkling

  • 120g unsalted soft butter

  • 5 eggs, beaten

  • 20g flour

  • 120g ground almonds

  • 2 tbsp honey

  • 25ml lemon juice

  • 200ml Greek yoghurt

  • 200ml double cream, whipped

  • 3 tbsp honey

  • Zest of 1 lemon

  • A handful of crushed roasted almonds

  • Topping

  • The seeds from 1 pomegranate

  • 6 ripe figs, quartered, brushed with honey and roasted

  • a handful of flaked almonds

  • 2 tbsp honey


  • 1.

    To make the base, cream the icing sugar and butter in a bowl until pale. Gradually add in the beaten eggs, mixing well with each addition. Mix in the flour, ground almonds, and honey then stir in the lemon juice.  Pour the mixture into a lined baking case and cook for 20 minutes at 180c.

  • 2.

    Mix the yoghurt, cream, honey, lemon zest and almonds together and smooth over the base. 

  • 3.

    To serve, top the cake with the pomegranate seeds, figs and flaked almonds and drizzle with honey.  Put a slice on a plate and enjoy.

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