Rosh Hashanah Coffee Morning

Date 13 Sep 2020

We are inviting you to host your own socially distanced Rosh Hashanah Coffee Morning with family and friends any day of the week between 13-20 September to raise money for Jewish Care! All funds raised will go towards Jewish Care’s Meals on Wheels service, delivering hot, kosher meals to vulnerable members of the community every single day.

Since March we have been delivering 140% more MOWs every week as the older and vulnerable members of the community are unable to leave their own homes, or do not feel safe enough to do so.

Our MOWs service is not just about the hot, kosher meals delivered to our clients doors, it’s also about the friendly and dedicated team of delivery drivers, sometimes they are the only face our clients see from one day to the next.

Now more than ever, Jewish Care rely on voluntary income to provide this vital service.

How to get involved

Make sure you have plenty of space whether that be in the garden, the kitchen or a park. 

  1. Choose a date, time and location
  2. Spread the word and invite your friends and family
  3. Buy or bake some treats – there are some tasty recipes and fundraising resources for you to print below!
  4. Eat, enjoy, donate! 

Don't forget to tag us in your photos and stories on social media @jewish_care and @youngjewishcare

How to Donate

Text HONEYCAKE5, HONEYCAKE10 OR HONEYCAKE15 to 70085 to donate £5, £10 or £15 to Jewish Care (plus one standard rate message) or donate online at All funds raised will go towards Jewish Care’s Meals on Wheels service, delivering hot, kosher meals to vulnerable members of the community every single day.

Fundraising Resources

We have created some great fundraising resources for you to use at your coffee morning, just click to download each one and print them at home!


Why not try these delicious recipes for your Rosh Hashanah Coffee Morning?

Danine’s Honey Cake – Lekach 

Masterchef quarter-finalist, Danine Irwin, is now part of Jewish Care's Living Well Team and has been cooking with residents weekly for the past four years. Danine is now also studying an MSc in Dementia Studies. Here she shares and demonstrates her Grandma's Lekach recipe, which is Yiddish for honey cake.

  • Ingredients

    200g plain flour
    150g caster sugar
    1 level teaspoon cinnamon
    1 level teaspoon mixed spice
    250g runny honey (or substitute half for golden syrup)
    100ml sunflower or vegetable oil
    2 eggs
    1 level teaspoon bicarbonate of soda dissolved in 100ml orange juice (or coffee)
    50g chopped walnuts


Preheat the oven to 325f/ Gas mark 3/ 150C Fan Combine the flour, sugar and spices. Make a well in the middle. Add the wet ingredients: the honey, oil and eggs. Mix thoroughly using an electric whisk or wooden spoon. Dissolve the bicarbonate of soda in the orange juice and mix to allow to effervesce. Add to the cake mixture. Stir in the chopped walnuts. Spoon into your baking tin(s) and now, you can sprinkle the top of the cake with slithered almonds if you like before baking! Bake in a pre-heated oven for approx. 1 hour (depending on your tin size). Note: This quantity makes two 2lb loaves.

Learn how to bake Honey cake

Another Honey Cake Recipe 


  • 440g plain flour
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 4 tsp ground cinnamon
  • ½ tsp ground allspice
  • 250 ml vegetable oil
  • 175g honey
  • 175g golden syrup
  • 150g caster sugar
  • 100g soft brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 180ml orange juice
  • 250ml freshly brewed coffee (or strong tea)

For the topping:

  • Either a handful of flaked almonds; or
  • Honey Glaze
  • 60g icing sugar, sifted
  • 1 tbsp honey
  • 1-3 tsp hot water


  • Preheat oven to 180°C (350°F)
  • Grease and line loaf tins.
  • In a large bowl whisk flour, baking powder, baking soda, salt and spices.
  • In another bowl, mix together remaining ingredients, adding coffee last.
  • Make a well in the centre of the dry ingredients and add the wet ingredients, mixing with a strong whisk or wooden spoon and combine until all ingredients are fully incorporated.  (You can try to mix it in an electric mixer, but it is a very wet batter and mine goes everywhere!)
  • Pour into the prepared pans and sprinkle the top with almonds if using
  • Put cakes on a baking sheet in the oven and bake for 40-45 minutes, until the cake springs back when gently pressed.  As the batter is liquidy it may take extra time, depending on your oven.
  • Allow to cool for at least 15 minutes before removing from the pan.
  • While the cake is cooling, if you want to glaze the cake, mix together the icing sugar, honey and 1-3 tsp hot water, depending on how thin you want it.
  • When the cake is still warm, trickle, spoon or brush the glaze over the cake.



  • Sunflower/vegetable oil to grease the tray
  • 2 large egg whites
  • 100g icing sugar
  • Grated zest of 1 orange or 2 lemons
  • Pinch of salt
  • 200g flaked almonds
  • 60g sliced /roughly chopped pistachios
  • 100g dark/white chocolate to taste (optional)


  • Preheat oven to 150°C (fan). Line 2 oven trays with parchment paper and brush a thin layer of oil.
  • Mix the egg whites with the sugar, orange/lemon zest and a pinch of salt.
  • Fold in the almonds and pistachios gently with a spoon until the ingredients are evenly mixed.
  • Distribute 8 tablespoon-sized mounds of mixture on each tray. Gently flatten each with a fork to create a thin round or oval shape.
  • Bake for 15-17 minutes until light brown and the bottom of each Florentine is cooked - gently check with a palette knife.
  • Leave to cool down completely then remove gently from the baking sheet using a palette knife.
  • Either serve as they are, or brush with chocolate for extra flavour and texture.
  • If using chocolate, melt white or dark chocolate and brush a thin layer over the bottom of each Florentine or drizzle zigzags of chocolate over the top.
  • Refrigerate, chocolate side up, for 20-30 minutes, to firm and cool completely.

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