Ingredients
- Cake:
- 3 Cups flour (Shereen uses cake flour)
- 1 TB. baking powder
- 1-2 tsp. GROUND CARDAMOM
- 1/2 tsp. salt
- 1 small pinch SAFFRON steeped in 1/4 Cup hot water
- 3/4 Cup honey (Shereen uses a mild flavored honey for the cake)
- 1/2 Cup butter (1 stick), room temperature (Shereen uses unsalted)
- 3/4 Cup sugar
- 3 eggs, room temperature
- 3/4 Cup whole milk (take out of the fridge
- 1/2 hour before making the cake)
- Syrup:
- 1/3 Cup honey (Shereen uses wildflower honey for the syrup)
- 1/3 Cup hot water
- 1 TB. lemon juice (juice of 1/2 lemon)
- Topping:
- 2 Cups whipping cream
- 1/4 Cup honey (Shereen uses wildflower honey for the topping)
Preparation
Step 1
Preheat oven to 325°. Spray a 9x13 pan with nonstick cooking spray and set aside. In a medium bowl, stir together the flour, baking powder, CARDAMOM and salt. Set aside. In a large bowl, beat the honey and butter at medium speed for 2 minutes. Slowly add the sugar, beating constantly. Add the saffron water and the eggs, one at a time, beating 1 minute after each addition. Gradually add the dry ingredients alternately with the milk, beginning and ending with dry ingredients. Spread evenly into the pan. Bake at 325° for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes.
While the cake cools, combine the syrup ingredients and allow to cool slightly. With a long wooden skewer, poke holes in the cake, poking through to the bottom of the pan. Coat the cake with the syrup, using it all and covering the whole top of the cake. Cool completely.
In a medium bowl, beat the whipping cream at medium-high speed until soft peaks form. Drizzle in the honey, beating just until blended. Serve the cake with dollops of the whipped cream. Store any leftovers (in the unlikely event that there are any) in the refrigerator.
Prep. time: 20 minutes
Baking time: 40-45 minutes
Serves: 16-24