King Cake
Though this fun and colorful cake is associated with the Mardi Gras festival in New Orleans, the first cake of the year is actually served on January 6th, as a type of kick-off to the Mardi Gras season coming up.As is tradition, there’s a tiny plastic figurine hiding inside the cake. When the cake is sliced, the person who receives the hidden treat is the King or Queen of the day. And as our editor Maryse Chevriere played it as a child, the recipient/winner gets to go under the table and secretly tap another person to be the other Queen or King of the day, kind of like his or her partner-in-crime. You can play it any way you like, but have fun and enjoy this delicious treat! – Yasmin FahrAdapted from " Dam Good Sweet" by David Guas and Raquel Pelzel.
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Little Honey Cake
These bite-size cakes are actually biscuits dipped in honey syrup. They take a bit of patience to make but keep for ages, so you can make them the week before Rosh Hashanah. They are perfect as a gift or to serve for afternoon tea. — Merelyn Chalmers in The Feast Goes On Click here to see more Rosh Hashanah recipes  
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4
A financier is usually a petit four, made of an almond batter with egg whites and browned butter. This full-size financier was developed by Hervé Poussot, my friend and colleague, to take advantage of the amazing apples that are available in the fall. Consider it a French version of apple pie, but serve it without the ice cream. The moisture of the mix and the texture of the apples with the flavor of the browned butter make this delicious on its own. (We don’t decorate with fresh apples, because they turn brown, and then the tart doesn’t look nice.) This tart will keep for a week in the refrigerator.
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4
My Mother’s Honey Cake with Apple Confit
Honey cake is traditionally eaten for Rosh Hashanah, the Jewish new year — the honey’s sweetness symbolizes our wishes for a sweet year. This is my mother's recipe, which she makes in Israel, freezes, and sends to me in the mail. I’ve stopped reminding her that I’m a chef and accept the package gratefully. The cake holds up really well and is very easy to make. I love a slice with coffee in the afternoon, but this cake also works in savory applications — think goat cheese spread on top, beneath a piece of seared foie gras, or — don’t tell your grandma — with chopped liver. For dessert, we serve the cake with apple confit; apples that have been cooked very slowly in syrup until they are a beautiful, translucent amber color with an incredible jelly-like texture. Treated this way, the apples keep well in the fridge and I love to have them around during the fall.From Zahav: A World of Israeli Cooking. Copyright ©2015 by Michael Solomonov and Steven Cook. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
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4
Paleo Honey Cake
Most honey cake recipes include coffee, I left it out of this one to simplify the recipe and make it a couple of steps easier.My husband loved this cake — as you can see from the photo, a large piece has been devoured. And a friend said it was the best honey cake she had ever eaten, gluten-free or not; however, I'll let you all be the judge of that!See all cake recipes.
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