Fresh or frozen blueberries
1. Preheat oven to 350 F. Spray your Star of David Bundt pan with oil-and-flour baking spray, assuring that it greases corners and ridges. Sprinkle in about 1/2 cup coconut, shaking to distribute, then tap out excess.
2. Sift flour with baking powder and salt. Break up almond paste in a stand mixer. Add sugar and 3 tablespoons honey; beat to combine. Add oil and beat at medium speed until well combined, about 3 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Incorporate almond and vanilla extracts; then add eggs, one at a time,at low speed. Add flour, in three parts, alternating with coconut milk until smooth. Avoid overbeating. Distribute batter in prepared pan, tilting so that iit spreads evenly. Tap gently on counter to remove any air bubbles. Bake 50-60 minutes, or until light golden and a broom straw comes out clean. Leave in pan 12 minutes, turnout and finish cooling on a cake rack.
Heat remaining honey with 1-2 teaspoons water until thin enough for drizzling. Drizzle over cake. Sprinkle with coconut .
Garnish with blueberries along edges of pattern. Use about 2 dozen berries.
I sometimes place 2-9 blue candles on cake and light the number appropriate for the Holiday evening. Be sure they are dripless, remove before serving. Serves 12-14.
Comment: If fresh blueberries are not available, substitute frozen blueberries, but add them shortly before serving, as they tend to run when defrosted completely. (In December, imported berries are usually available.)
Why this recipe represents the holiday:
Olive oil, essential to Hannukah, is an important symbol of faith in the impossible. It also gives a very fine crumb texture. The brave Maccabee warriors, stars of this holiday, undoubtedly would have loved a macaroon-flavored cake. White coconut and blueberries recall the colors of the Israeli flag.