It’s Jewish New Year, רֹאשׁ הַשָּׁנָה,  at sundown today and have thought of  preparing this inspiring breakfast treat


  • 225g self-raising flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 225g caster sugar
  • 3 large free-range eggs, lightly beaten
  • 150ml sunflower oil
  • 225ml cold water
  • 300g golden syrup

Grease a large loaf tin and line with a long strip of baking paper along the base so the paper overhangs at both ends. Heat the oven to 160°C/fan140°C/.

Sift together the dry ingredients into a large bowl. Add the caster sugar and stir well.

Crack in the eggs, add the sunflower oil, water and golden syrup, then beat well using a hand whisk – it will help break up any pockets of flour that get trapped. The cake batter will be very runny.

Pour the batter into the prepared tin and bake in the centre of the oven for 1 hour 35 minutes or until a skewer pushed into the centre of the cake comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack.

Cool completely, then slice and serve.