This rainy season is for chit chatting with friends on weekends, sipping on to hot cups of tea and enjoy the rains in backdrop. And personally, I love to sit at home in this weather, than muster courage to step out (all because the traffic gets worsened in our city in rains). And when I am alone at home, my favorite thing to do is to bake. Last weekend, while it was raining heavily, I turned on some soothing Ghazal music on my ipad and fired on the oven. I wanted to bake something healthy, which could go very well with the tea as well. I had this lovely recipe of jewish honey cake, which was there in my mind from a very long time. But that one called for golden syrup, which is basically not so easily available here. And I wondered that if it called honey cake, why can’t I give it a try with honey. And as I wanted to go little healthier, I substituted half of the plain flour with whole wheat flour. Although, it didn’t turn out very light on texture, probably because of whole wheat flour I bunged in. But it gave it a very nutty nice flavor. It turned out to be a very nice tea bread than being actually a cake. I tasted even better, when toasted and slathered with butter or even a drizzle of honey did wonder to it. I believe sometimes trying out things in a different way than prescribed, yields better and interesting outcome. And this one was indeed one of them.
- 250 gm honey
- 450 ml boiling water
- 100 gm soft brown sugar
- 3 eggs
- 250 ml light olive oil
- 1 tsp vanilla extract
- 200 gm plain flour
- 200 gm whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon powder
- 1/2 tsp ground ginger
- butter, for greasing pan
- Preheat oven to 170 degree C. Grease a 9 inch load pan and line the base with parchment paper.
- Mix honey, water and sugar in bowl, until sugar dissolves.
- Beat the eggs with oil and vanilla extract in a separate bowl and then add in the honey mixture.
- Stir together the flours, baking soda, baking powder, cinnamon and ginger and gradually fold into the wet mixture.
- Pour the batter into prepared pan and bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center of loaf comes out clean.
- Leave the loaf to cool in pan and completely.
Hey…looks delicious! can I use something else in place of eggs?