Cakes, Pastries & Pies > Pirate Recipes > Honey Cake >
Honey Cake
1 C sliced almonds
1-1/4 C whole wheat flour
3/4 C all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 C unsalted butter, room temperature
1 C honey
4 large eggs
1/4 C sour cream or plain yogurt
Powdered sugar (optional)
Preheat the oven to 325-degrees F. Lightly grease a 9-inch round cake pan. Sprinkle 3/4 cup of the sliced almonds in bottom of the pan, reserving 1/4 cup for the batter. In a bowl, whisk together flours, baking soda, and salt; set aside. In another bowl, mix together butter, honey and eggs. Stir in reserved flour mixture. Add sour cream or plain yogurt and reserved almonds. Mix well. Pour batter over the almonds in the prepared pan. Bake for fifty to fifty-five minutes, or until cake pulls away from the edge of the pan. Remove from oven and cool on a wire rack for fifteen minutes. Invert cake onto a serving plate. Allow to cool before serving. Dust top of cake with powdered sugar, if desired. Serve.
Similar recipe: Bint al Sahn (Yemeni honey cakes).
Related Link:
Food Fare Culinary Collection: The Pirates Table
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