Arabic Honey Cake

Submitted by HokiesMom

"Posted for ZWT6 - NA*ME Region - Found on a website dedicated to middle eastern recipes - mainly Kuwait. Sounds delicious for sure!"

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 8 slices
• Serves: 8

ingredients

• 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

• Topping

• 1⁄2 cup butter
• 1⁄2 cup sugar
• 1⁄3 cup honey
• 1⁄2 cup slivered almonds
• 1⁄2 teaspoon cinnamon

directions

1. Preheat the oven to 375°F Spray an 10" round baking pan with non stick spray.
2. Beat the eggs, sugar and vanilla together until it whitens. Add the melted butter and mix well.
3. Sift the flour and baking powder together and add to egg mixture and mix gently.
4. Pour into the prepared pan and bake 10-12 minutes.
5. 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.
6. When the first 12 minutes of baking time ends, remove cake from oven and gently pour the topping mixture over the cake.
7. Return the cake to the oven and bake another 15-20 minutes until completely baked.
8. Pour the topping gently on the cake and return it to the oven for another 15-20 minute.

Reviews

[chiefmomma]

wow this IS very very good, at first i was worried from a comment that i read that it wasn't gonna turn out right but it's EASY to make and even EASIER to eat lol... my kids LOVED it. If you follow EXACTLY what the recipe says to do u shouldn't have any problems! Thank you 4 this recipe

 

[MeriemTM]

I would cook the cake a bit longer before putting the topping on. It mostly sank to the bottom. Otherwise not bad. Very sweet (I'd add less sugar next time). But moist, good flavor. Just the issue with the topping. It kind of has to be eaten with a spoon like a pudding, can't really be picked up, but it's worth it.

 

[Christina R.]

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.

 

[kitty.rock]

DELICIOUS! We loved this cake ~ simple flavor that really pops with the topping. I used Splenda in the cake portion and brown sugar in the topping portion. DH was especially appreciative :) Thanks for posting Hokies ~ made for ZWT6 ~ NA*ME Region and the Queens of Quisine!

 

[EmmyDuckie]

Wow, this is so good. The cake is kind of dense, like a pound cake kind of texture, and the topping sort of caramelizes on it, with the almonds getting candied. It's very rich, and I just loved it.