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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A delicious Arabian honey treat, and very quick and easy to prepare. The cake is buttery-eggy, and the topping is a chewy confection of butter, sugar, honey, almonds and cinnamon; Ed compares the topping to pecan pie, but it's much more caramelized and toothsome. Ingredients:
5 tablespoons butter |
3 eggs |
1/2 cup sugar |
1/2 teaspoon vanilla extract |
1/2 teaspoon baking powder |
1/2 cup flour, plus |
1 tablespoon flour |
1/2 cup butter |
1/2 cup sugar |
1/3 cup honey |
1/2 cup slivered almonds |
1/2 teaspoon cinnamon |
Directions:
1. Butter a 8 x8 square glass baking dish.
2. Preheat the oven to 400 degrees F.
3. Beat the eggs, sugar and vanilla together until the color lightens slightly; add melted butter and mix well.
4. Combine the flour and baking powder, then add to the egg mixture; mixing gently but thoroughly.
5. Pour into the prepared dish and bake 12 minutes.
6. Meanwhile, prepare the topping by melting the butter in a small saucepan, then adding the sugar, honey, almonds and cinnamon.
7. Bring to a boil, stirring constantly until thickened a bit (it doesn't need to reach a particular temperature).
8. After the 12 minutes of baking, take cake out of the oven (it will look a lot like custard at this point) and gently pour the topping onto the cake.
9. Return cake to the oven and bake for another 15 to 20 minutes.
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