Authentic Yemeni Honey Cake Recipe
This Yemeni Honey Cake, inspired by the exquisite honey from Yemen’s sidi tree, is a layered, buttery delight. The cake’s dough is enriched with eggs and butter, creating thin, tender layers that are brushed with a fragrant honey-butter mixture. Topped with sesame seeds, this cake is a unique and flavorful treat, perfect for special occasions or whenever you want to experience a taste of Yemen.
Equipment
- Electric mixer with dough hook (optional)
- Rolling Pin
- 25cm cake tin
- Pastry brush
- Damp tea towel
- wire rack
Ingredients
For the Cake:
- 520 g plain flour
- 7 g easy-blend dried yeast
- ½ teaspoon salt
- 125 ml lukewarm water
- 2 tablespoons milk
- 5 medium eggs lightly beaten
- 300 g unsalted butter melted
- 340 g honey
- 1 tablespoon black and white sesame seeds
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the plain flour, easy-blend dried yeast, and salt.
- Make a well in the center of the flour mixture and pour in the lukewarm water, milk, and lightly beaten eggs.
- Stir together to form a dough, then add 4 tablespoons of the melted butter.
- Turn the dough out onto a lightly floured work surface and knead until smooth, shiny, and elastic.
- If the dough is too wet, gradually add a little more flour.
- Alternatively, use an electric mixer fitted with a dough hook to knead the dough until smooth and elastic.
- Cover the dough and let it rest in a warm place for 1 hour, or until doubled in size.
Form the Cake Layers:
- Preheat the oven to 180°C/Gas Mark 4.
- Grease a 25cm cake tin.
- Divide the rested dough into 7 equal balls and place them on a floured surface.
- Cover with a damp tea towel and let them rest for 30 minutes.
- After resting, roll each ball of dough into a 25cm circle.
- Place the first dough circle in the greased cake tin and brush with melted butter.
- Repeat with the remaining dough balls, stacking each layer in the tin and brushing with butter.
- Press the edges together to attach the layers.
Bake the Cake:
- Mix the remaining melted butter with the honey.
- Brush a little of the honey-butter mixture over the top of the cake.
- Bake for 25 minutes, or until the cake is golden brown.
- Remove the cake from the oven and pour half of the remaining honey-butter mixture over the cake while it’s still in the tin.
- Sprinkle the top with black and white sesame seeds.
Serve:
- Allow the cake to rest for a few minutes, then serve warm.
- Drizzle with the remaining honey-butter mixture when serving for extra sweetness.
Serving Suggestion:
- Serve this cake warm, drizzled with extra honey-butter mixture.
- It pairs wonderfully with a cup of strong tea.
Notes / Tips / Wine Advice:
Pair with a sweet dessert wine like Moscato or a lightly spiced herbal tea.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 60 g | Protein: 7 g | Fat: 20 g | Fiber: 3 g | Sugar: 30 g | Salt: 0.4 mg
