Arabic Honey Cake Recipe

4.24 from 17 votes

Savor the rich, sweet fusion of honey and dates in our Arabic Honey Cake, perfectly complemented by the satisfying crunch of almonds for an unforgettable dessert experience.

Prep Time10

Cook Time25

Total Time35

Course: Desserts

Cuisine: Middle Eastern

Diet: Vegetarian

Servings:

Calories: 419kcal

Author: Linda

Ingredients

For the cake:

1/3 c. salted butter plus more for greasing the pan
3 eggs
1/4 c. brown sugar
1/4 c. white sugar
1/2 teaspoon vanilla extract
1/2 tsp. baking powder
1/2 c. all-purpose flour

For the topping:

1/2 c. butter
1/4 c. white sugar
1/4 c. brown sugar
1/3 cup honey
1/2 c. slivered almonds
1/2 tsp. cinnamon
8-10 whole pitted dates

Instructions

Preheat your oven to 400 degrees Fahrenheit (approximately 204 degrees Celsius).
Grease a 10-inch springform pan with butter.
Beat together the eggs, sugars, and vanilla until the mixture whitens in color. Drizzle in the melted butter and continue to mix well. Sift together the flour and baking powder, then add to the batter while stirring gently.
Pour the batter into the springform pan and bake for 10-12 minutes.
While it is in the oven, get to work on preparing the topping. Melt the butter in a small saucepan over medium heat. Add the sugars, honey, almonds, and cinnamon. Bring to a boil, stirring constantly. Pour the topping gently on the cake and return it to the oven for another 15 minutes. Let the cake cool, then release it from the springform pan and place it on a cake stand or serving platter. Line the edge of the cake with the dates. Serve with coffee.

Notes

Store the Arabic Honey Cake in an airtight container at room temperature for up to 3 days, ensuring it remains moist. For longer storage, you can freeze it for up to a month. Wrap it tightly in plastic wrap and aluminum foil before freezing.

To reheat, thaw it at room temperature if frozen, then warm it in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for about 10 minutes.

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