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
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.
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.
