Arabic Honey Cake
Posted for ZWT6 - NA*ME Region - Found on a website dedicated to middle eastern recipes - mainly Kuwait. Sounds delicious for sure!
- Ready In:
- 3 eggs
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄3 cup butter, melted
- 1⁄2 teaspoon baking powder
- 1⁄2 cup all-purpose flour
- 1 tablespoon flour
- 1⁄2 cup butter
- 1⁄2 cup sugar
- 1⁄3 cup honey
- 1⁄2 cup slivered almonds
- 1⁄2 teaspoon cinnamon
- Preheat the oven to 375°F Spray an 10" round baking pan with non stick spray.
- Beat the eggs, sugar and vanilla together until it whitens. Add the melted butter and mix well.
- Sift the flour and baking powder together and add to egg mixture and mix gently.
- Pour into the prepared pan and bake 10-12 minutes.
- While cake is baking prepare the topping by melting the additional 1/2 c butter over medium heat and then adding the rest of the ingredients. Bring to boil, stirring constantly.
- When the first 12 minutes of baking time ends, remove cake from oven and gently pour the topping mixture over the cake.
- Return the cake to the oven and bake another 15-20 minutes until completely baked.
- Pour the topping gently on the cake and return it to the oven for another 15-20 minute.
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This cake got rave reviews from my colleagues at work! It's slightly unusual (in my part of the world) and delicious. And was better this morning than when I made it last night. The flavor is fantastic, and the sugar syrup caramelizes on the bottom and sides beautifully. Just make sure you know what to expect from the texture--it's a chewier, sort of granulated crumb that reminds me of a semolina cake. Also, I want to clarify the instructions which I think may account for people's experience of the syrup soaking to the bottom and the cake turning into a pudding, as the directions are not well-written on this part: you bake the cake 10-12 minutes, take it out, spoon HALF the syrup on the cake, bake it for 15-20 minutes, take it out, spoon the LAST HALF of the syrup on the cake, bake it for another 15-20 minutes. The cake shrinks down to about a 1-inch height but the syrup didn't pool at the bottom like some reviewers noted--it soaked the entire cake as it should have, but it got beautifully caramelized on the top and sides. and did not collect too much on the bottom. It sliced into pieces easily and help the shape for being eaten with hands. Also, it says slivered almonds, but I recommend sliced (much prettier). I baked it for 10 minutes, then 15, then about 11, and it was perfect.1Reply
Made this for the Let's Go to Saudi Arabia game and loved it. It had that honey-almond flavor I remember so well from when we lived in Saudi, very sweet and diffently NOT low calorie but oh so good. In addition it's so easy to make, I followed the directions exactly (though I think #8 might be a duplicate step) and had no problems at all. It did cook faster in my stove - only 10 minutes until it was ready for the topping, but that was all. I know I'll be using this one again and again.Reply
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