Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 2 eggs
- 1 cup qishta (Arabic clotted cream)
- 1/4 cup milk
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with butter and dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and honey with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Add the qishta to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the qishta mixture, alternating with the milk, and beat until just combined. Stir in the vanilla extract.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Serve the cake topped with a dollop of qishta and drizzled with honey.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 375
- Total fat: 20g
- Saturated fat: 12g
- Cholesterol: 98mg
- Sodium: 303mg
- Total carbohydrates: 44g
- Dietary fiber: 1g
- Sugars: 23g
- Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Greek yogurt can be used instead of qishta.
- Almond milk can be used instead of regular milk.
Variations:
- Add 1/2 cup chopped nuts (such as walnuts or almonds) to the batter for extra crunch.
- Add 1 tsp ground cinnamon to the batter for a warm, spicy flavor.
- Top the cake with fresh berries or sliced fruit for a pop of color and freshness.
Tips and tricks:
- Make sure the butter and qishta are at room temperature before starting the recipe.
- Don't overmix the batter, as this can result in a tough cake.
- To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Let the cake cool completely before slicing and serving.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Serve the cake on a cake stand or platter for an elegant presentation.
- Dust the top of the cake with powdered sugar for a simple, classic look.
- Drizzle extra honey over the top of the cake for added sweetness and shine.
Garnishes:
- Fresh berries or sliced fruit
- Chopped nuts
- Whipped cream
Pairings:
- Arabic coffee or tea
- Fresh fruit salad
Suggested side dishes:
- Roasted vegetables
- Couscous salad
- Hummus and pita bread
Troubleshooting advice:
- If the cake is too dry, try adding a bit more qishta or milk to the batter.
- If the cake is too wet or dense, make sure you are measuring the flour accurately and not overmixing the batter.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before starting the recipe.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Qishta is a popular ingredient in Middle Eastern and North African cuisine, and is often used in desserts and pastries.
Flavor profiles:
- This cake is sweet, rich, and creamy, with a subtle honey flavor.
Serving suggestions:
- Serve the cake as a dessert or sweet treat, either on its own or with a cup of coffee or tea.
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Region: Lebanese