Ugat dvash (honey cake)
1 9\" cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Vegetable oil |
| ¼ | cup | Vegetable oil |
| ¼ | cup | Raisins, seedless |
| ¼ | cup | Orange peel, candied |
| 3 | Egg yolks | |
| ¾ | cup | Honey |
| ⅓ | cup | Sugar |
| 2 | teaspoons | Lemon peel; finely grated |
| 4½ | teaspoon | Instant coffee; dissolve in |
| ;1 tbsp. boiling water | ||
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground allspice |
| pinch | Ground cloves | |
| ¼ | teaspoon | Salt |
| 3 | Egg whites | |
| ½ | cup | Almonds, blanched; sliced |
Directions
Preheat the oven to 325 degrees (F). With a pastry brush coat the bottom and sides of a 9 by 5 by 3 inch loaf pan with 1 teaspoon of the oil. Sprinkle the oiled pan with 2 tablespoons of the flour, tipping the pan from side to side to spread the flour evenly. Then invert the pan and rap the bottom sharply to remove the excess flour.
Combine the raisins and arrange peel in a bowl, add 2 tablespoons of the flour and turn the fruit about with a spoon until it is evenly and lightly coated. Set aside.
In a deep bowl, beat the egg yolks with a whisk or a rotary or electric beater until frothy. Then beat in the remaining ¼ cup of oil, the honey, sugar, lemon peel, and the dissolved coffee. Combine the remaining 2 cups of flour, the baking powder, soda, cinnamon, allspice, cloves and salt and sift them into the egg-yolk batter, ¼ cup or so at a time, beating well after each addition. Stir in the raisins and orange peel.
Wash and dry the whisk or beater, and in a separate bowl beat the egg whites until they form unwavering peaks when the beater is lifted from the bowl. With a rubber spatula, gently but thoroughly fold the egg whites into the batter, using an over under cutting motion rather than a stirring motion.
Pour the batter into the loaf pan and spread it out evenly.
Decorate the top with the almonds, arranging the slices to make simple daisy shapes in the center of the cake and leaving enough almonds to make a small stripe at each end. Bake in the middle of the oven for 1 hour and 15 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan for 4 or 5 minutes, then run a sharp knife around the edges and turn the cake out on a rack. Cool completely.
Honey cake is often served with unsalted butter.
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Source: Time Life Series: Middle Eastern Cooking "circa 69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 04-08-95