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.

ingredients:

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

wet:

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

method:

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.

enjoy!