The theme for this month's Home Bakers Challenge, a monthly
baking group started by Priya, is Arabic Bakes. Rafeeda of The Big Sweet Tooth
suggested both savory and sweet bakes for this challenge. On her choices, today I baked this dateand Honeycake. I followed Raffeda's instructions and instead of eggs I used milk. It tasted so
heavenly and its so good and My family loved it. Thank you Rafeeda
AR for the wonderful Arabian recipes
This Arabic Date and Honey Cake is Easy , delicious, unique and
The half-baked cake absorbs all the syrup, turning the cake super soft and
moist. This is a rich, delicious and filling cake. We can served it with coffee/tea.
Ingredients:
All Purpose flour-1 cup
Salted Butter-1/2 cup
Eggs-3 (Instead of
eggs I used ½ cup milk)
Brown sugar-1/4 cup
White sugar-1/4 cup
Vanilla essence-1/2
tsp
Baking powder-1/2
tsp
For Topping:
Butter-1/2 cup
White sugar-1/4 cup
Brown sugar-1/4 cup
Honey-1/3 cup
Sliced almonds-1/2 cup
Cinnamon powder-1/2 tsp
Pitted dates-8to10
Method:
1. Preheat the oven to 180 C Grease cake pan or line with parchment paper.I used parchment Paper.
2. Beat the, white sugar, brown sugar,milk and vanilla
together until light and fluffy.
3.Gently pour in the melted butter and whisk until well
combined.
4. Sift all-purpose flour, salt and baking powder right into
the bowl. Mix well to combine.
5. Pour into the prepared pan and bake 10 minutes.
6. While cake is baking prepare the topping. Melt the butter in a small
saucepan over medium heat.
7.Add the sugars, honey, almonds, and cinnamon. Bring to a
boil, stirring constantly.
8. Pour the topping gently on the cake and return the cake
to the oven. Bake for another 15-20 minutes or until completely baked.
9. While pouring the syrup on the cake, start from the sides
and pour slowly. The syrup will be still bubbling, but it will thicken once
cooled.
10.Let the cake cool in the pan completely before removing
it out of the pan.Serve it with tea/ coffee
