After yesterday, I needed something a bit more normal, so I made cake. Because when times get tough, let them eat cake and this Fijian Honey Cake came out great.

Bonus -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. You heard me, and I promise it’s 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.

Recipe adapted from Food.com.

Fijian Honey Cake

June 17, 2013

Servings: 8

Prep: 10 min

Cook: 35 min

Total: 45 min

Difficulty: Easy

Fijian honey cake is an island favorite, made moist through Greek yogurt and no added fat, yet with a multitude of spices for a full flavored dessert.

By: Chrissy

Ingredients

¾ cup white whole wheat flour
½ cup all-purpose flour
½ cup sugar
½ cup honey
½ cup nonfat plain 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

Directions

Step 1 Preheat the oven to 350F
Step 2 Sugar and line an 8 x 8 or round 8″ cake pan.
Step 3 In a large bowl, combine everything but the almonds and beat well. Pour the batter into the pan and sprinkle with the almonds.
Step 4 Bake for approximately 35 minutes until a cake tester comes out clean
Step 5 Allow to cool in the pan for ten minutes until removing from pan to a wire rack to finish cooling completely.