Sunday, June 15, 2014

Arabic Dates and Honey Cake

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.

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


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