After yesterday, I needed something a bit more normal, so I made cake. Because when times get tough, let them eat cake.
This Fijian Honey Cake came out great. I loved it because it took all of 5 minutes to toss together, no mixer required.
The other thing I love about this recipe is not only for the simplicity factor, but also that it has no oil and no butter. HOLD THE PHONE. And it’s still good?
I’m happy to report that YES, it was still good.
I did make a few changes: I mixed it up by using whole wheat flour along with all-purpose, just because I like to do that. Also, though the original recipe called for sour cream, I substituted Greek yogurt because 1) I had it in the house and 2) the particular brand of yogurt I bought had a very tangy sour cream taste.
The other reason this cake rocks is that moistens as it sits, so best to let it rest a day before digging in.
I couldn’t wait a day. No objections from the taste buds.
- ¾ cup white whole wheat flour
- ½ cup all-purpose flour
- ½ cup sugar
- ½ cup honey
- ½ cup Greek yogurt (or sour cream)
- 1 egg
- ½ tsp baking soda
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- ¼ tsp ground ginger
- ½ tsp cinnamon
- ¼ cup sliced or slivered almonds
- Preheat the oven to 350F
- Sugar and line an 8 x 8 or round 8" cake pan.
- In a large bowl, combine everything but the almonds and beat well. Pour the batter into the pan and sprinkle with the almonds.
- Bake for approximately 35 minutes until a cake tester comes out clean
- Allow to cool in the pan for ten minutes until removing from pan to a wire rack to finish cooling completely.
This post has been updated from its original with new pictures.