i bought an osem holiday honey cake the other day at Kalustyan (the international foods store in manhattan's curry hill). i knew it would probably be old, but i like stale honey cake. well, the cake was awesome if dry. the texture refined and the flavor was really full and i wonder if that's from the kind of honey they use or from additional flavorings added. i detected strong floral notes (orange blossom or rosewater flavors). does anyone know if flavor waters are ever added to traditional israeli honeycakes?
by the way, kalustyan carries a ton of israel products. especially sweets: lots of elite chocolates as well as "chocolat" for spreading on bread. i have known the manager for almost decades and he habitually greats me with "ma nishma?". :)