With one simple trick: A light and fluffy autumn cake

With Sukkot just around the corner, it's the perfect time to bake a fragrant, moist, golden-brown cake that owes its wonderful texture to whipped eggs and oil. Forget everything you know about traditional honey cakes—this is the one that will make your holiday special.

The cake is spiced with aromatic tea and cinnamon, and for those who enjoy extra flavor, a pinch of ginger and cloves can be added. This delightful cake will leave all other honey cakes behind.

Ingredients (for a 26 cm round pan or two loaf pans):

6 medium eggs or 5 large eggs

200 grams (1 cup) sugar

200 grams (1 cup) canola oil

260 grams (¾ cup) honey

240 ml (1 cup) aromatic tea (such as cinnamon, Earl Grey, or regular tea)

420 grams (3 cups) self-rising flour

1 teaspoon cinnamon

For topping: 1 large apple, halved and thinly sliced

Preparation:

1. Preheat the oven to 160°C (320°F) and line the pan or pans with parchment paper.

2. In a mixer, whisk the eggs and sugar on medium-high speed for 3-4 minutes, or until a stable foam forms. Lower the mixer speed, then gradually add the oil, honey, and finally alternate between the flour, tea, and cinnamon until a smooth mixture is achieved.

3. Pour the batter into the prepared pan(s). Arrange the thin apple slices on top, then bake for 45-50 minutes until the cake is firm, golden-brown, and fragrant. A toothpick inserted into the center should come out dry with a few moist crumbs.

By Ines Shilat Yanai, in collaboration with Olive Tree Oil.