Tuesday, September 25, 2007

honey cake — the skinny version

not having had time previously to post this, i will do it now while it's still fairly early into the new year and still holiday time. i have been making this honey cake for several years now, and it is pretty good. the recipe is from cookbook author faye levy, from her low fat cookbook.

usually honey cakes have a fair amount of oil in them and this one only contains a 1/4 c! i did find that adding either a 1/4 c - 1/3 c of apple sauce (finely processed) or prune baking paste helped to make it more moist and would recommend doing this. i also added a bit of powdered coffee and orange flower water to it but that is totally optional.

i would recommend using a dark cocoa powder also. having tried it with a regular one, i find the darker gives a nicer final flavour. remember to make sure you sift the cocoa powder or it will not blend properly. this is very important.

one thing i've learned from experience when making honey cakes in loaf pans, is to line them with parchment paper. if you put the paper in properly, this allows you not to have to grease the pan at all and leaves a wall so that the cake can climb up the sides while baking and not overflow or leave an overhang. see the recipe for how to do it. it really does work well.

lower fat chocolate honey cake

a honey cake that can be quickly put together in less than 20 minutes, this one is low fat and chocolate-y. it also has a gingery flavour. if you aren't a fan of it, i would say to cut it in half or not use it at all and increase the cinnamon.


dry: (sift, sift, sift!)

1 1/2 c all purpose flour (212 gr)
2 tbsp dark cocoa powder, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 heaped tsp coffee powder, optional


2 eggs
1/2 c sugar
2/3 c honey
1/4 c oil
1/4 c water

1/4 - 1/3 c applesauce or prune baking paste (recommended)
2 capfuls orange flower water, optional

1/4 c chopped nuts, optional


preheat the oven to 325F. you need a 9 x 5 loaf pan for this. do not use the smaller one as it is not big enough.

measure out your piece of parchment paper and line your cake pan so that it fits along the length and extends up the walls of the pan by several inches. (otherwise, just grease the pan well and flour it).

if you are using the parchment paper don't grease it at all or the pan. it won't stick to the sides where it's not covered by parchment and comes out of the pan easily, once it's baked.

try to fold the side corners underneath as best you can. it make take two or three attempts to get it to sit nicely but it does. make sure it's a snug fit.

in one bowl, measure out the dry ingredients and sift them all. make sure the cocoa is sifted.

in another bowl, place all the wet ingredients (measure the oil first and then the honey so it will not stick) and mix well.

add the dry to the wet and blend thoroughly. add the nuts if using.

pour the batter carefully into the pan, trying not to hit the walls of the parchment as it is poured.

bend the parchment paper down a bit on either side so it doubles the walls. this also prevents the top of it from scorching in the oven. make sure the paper extends about 2 1/2 to 3 inches past the border of the loaf pan.

bake for about 1 hour or so until a toothpick comes out completely clean.

remove from oven and lift out of pan and let cool completely. wrap it well in foil. keeps well for up to a week.



Anonymous said...

Hi BB,

This is you fan - Elena. I will try this recipe for a Honey cake. Just wanted to comment that instead of water my grandma used to add strong brewed tea. Defiantly adds flavor.
By the way, I made rostitas over the weekend (wanted to bring some to work), too bad they were gone by Monday!


Anonymous said...

Hey b.b., liked this.does the prune paste give any taste?.it's quite a diferent honey cake.
i make a low fat cake (recipe from a thermomix cookbook) that uses little oil and a whole orange (one of those juicy ones with a very thin skin and almost no white sour stuff).it also involves some yogourth but guess you can make it non dairy.
the only cocoa i can get is Cadbury's,will it suit?See ya!

Vcuisine said...

The cake looks very nice and moisture BB. Viji

Rosa's Yummy Yums said...

Your "Honey Cake" looks wonderful! It is quite similar to the "War Cake (Kriegskuchen)" I make...

burekaboy — said...

hi elena :) - thanks for the comment and visit. i think the russian honey cakes always used tea instead of coffee. you're right, it does add a lot of flavour; the tea was always made very strong with a few teabags but only soaked for a few minutes so it wouldn't get bitter.

you made the roskitas?! glad to hear you liked them :) too bad for the people at work, i guess! either that or you'll just have to make more for another time. did you use the mahlab in it?

hi sara - the prune paste gives it a little flavour but not much. it's basically used as a fat substitute. it does have a mild flavour but in small amounts you can't tell it's there (if you don't like the stuff to begin with!). yup, the cocoa you have will work fine. if you want, you can add some extra or even use some melted dark (bittersweet) chocolate. i like the batter for this cake, LOL! hope you like it, if you decide to try it. your orange/choc cake sounds good :)

hi viji - many thanks :)

hey rosa - what is in the war cake? there is one i know of that has no eggs in it and was called war cake bec of rationing during war time. wonder if it's the same sort of thing.

Rosa's Yummy Yums said...

This War Cake" is a Swiss wartime cake/bread from Grisons. It has one egg, but not much fat and is a rationing era baked good... Here's the link to my recipe: http://rosas-yummy-yums.blogspot.com/2005/10/kriegskuchen-war-cake.html



burekaboy — said...

rosa - i will take a look at it; it sounds much like the one i know but mine doesn't have any eggs. thanks for the info.

Anonymous said...

Hei b.b. I've tried this recipe and it's very good. Thanks for sharing.

burekaboy — said...

hi little-m - you're very welcome. i wasn't sure how good it would turn out the first time i made it but i was surprised at how terrific it was for a low fat version. thanks for the comment!