Lekach is a

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

-sweetened cake made by

Jews Jews ( he, יְהוּדִים, , ) or Jewish people are an ethnoreligious group and nation originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The ...

, especially for the Jewish holiday of Rosh Hashanah. Known in

Hebrew Hebrew (; ; ) is a Northwest Semitic language of the Afroasiatic language family. Historically, it is one of the spoken languages of the Israelites and their longest-surviving descendants, the Jews and Samaritans. It was largely preserved ...

as ''ʿougat dvash'' (literally, honey cake) the word ''lekach'' is

Yiddish Yiddish (, or , ''yidish'' or ''idish'', , ; , ''Yidish-Taytsh'', ) is a West Germanic language historically spoken by Ashkenazi Jews. It originated during the 9th century in Central Europe, providing the nascent Ashkenazi community with a ve ...

. Lekach is one of the symbolically significant foods traditionally eaten by

Ashkenazi Jews Ashkenazi Jews ( ; he, יְהוּדֵי אַשְׁכְּנַז, translit=Yehudei Ashkenaz, ; yi, אַשכּנזישע ייִדן, Ashkenazishe Yidn), also known as Ashkenazic Jews or ''Ashkenazim'',, Ashkenazi Hebrew pronunciation: , singu ...

at Rosh Hashanah in hopes of ensuring a sweet New Year.

History

Various sorts of cakes sweetened with honey have been known since ancient times, in Egypt, Rome, and the Middle East. Arabs brought these traditions to Sicily and

Moorish Spain Al-Andalus DIN 31635, translit. ; an, al-Andalus; ast, al-Ándalus; eu, al-Andalus; ber, ⴰⵏⴷⴰⵍⵓⵙ, label=Berber languages, Berber, translit=Andalus; ca, al-Àndalus; gl, al-Andalus; oc, Al Andalús; pt, al-Ândalus; es, ...

. In the 11th century, a type of strongly spiced thick cake made from breadcrumbs and honey, resembling panforte, became popular in Italy. Italian Jews brought some of these styles to Western and Central Europe. The earliest known record in a Jewish source of a cake called ''lekach'', from the Middle High German , 'to lick', was in the Medieval ages in ''Sefer ha-Rokeach'' by Eleazar ben Judah of

Worms, Germany Worms () is a city in Rhineland-Palatinate, Germany, situated on the Upper Rhine about south-southwest of Frankfurt am Main. It had about 82,000 inhabitants . A pre-Roman foundation, Worms is one of the oldest cities in northern Europe. It wa ...

. Many Ashkenazi versions by the 13th century were influenced by or based on '' Lebkuchen'' or '' Honigkuchen'' (honey cake) recipes found in Germany. Such heavily spiced cakes, analogous to the English gingerbread, became popular all over medieval Europe in communities of all religions, especially during important feasts and holidays. Lekach has changed drastically over the centuries, such that its current forms bear little resemblance to its ancestors. There are now many variations, ranging from dark and heavy to lighter more delicate versions, though in general it is never frosted. Lekach was brought to the Land of Israel by Ashkenazi immigrants.

Overview

A very traditional honey cake from the

Jewish community Jews ( he, יְהוּדִים, , ) or Jewish people are an ethnoreligious group and nation originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The ...

of Austria contains an equal weight of white rye flour and dark honey, strong Austrian 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

Recipes vary widely. Lekach is usually a dense, loaf-shaped cake, but some versions are similar to

sponge cake Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated ...

pound cake Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powd ...

, with the addition of honey and spices, sometimes with coffee or tea for coloring. Other versions are more like gingerbread,

pain d'épices ' or ' () is a French cake or quick bread. Its ingredients, according to ' (1694), were "rye flour, honey and spices". In Alsace, a considerable tradition incorporates a pinch of cinnamon. According to Maguelonne Toussaint-Samat, the commercial ...

, or lebkuchen.

References

Ashkenazi Jewish cuisine Israeli cuisine Jewish desserts Jewish baked goods Cakes Honey cakes {{Jewish-cuisine-stub

History

Overview

Variations

See also

References