Betawi Honey Cake

Ingredients

The Betawi Honey Cake takes inspiration from the Croatian Biskvit od meda but incorporates the unique flavors and ingredients of Betawi cuisine. While the original recipe uses traditional Croatian spices, the Betawi version adds a touch of local spices such as cinnamon and nutmeg. Additionally, the use of palm sugar syrup instead of regular sugar syrup gives the cake a distinct Betawi twist. We alse have the original recipe for Biskvit od meda, so you can check it out.

• 4 cups (480g) all-purpose flour 4 cups (480g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) honey 1 cup (240ml) honey
• 1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (200g) palm sugar, for syrup 1 cup (200g) palm sugar, for syrup
• 1 cup (240ml) water, for syrup 1 cup (240ml) water, for syrup
• 1 cup (80g) toasted coconut flakes, for garnish 1 cup (80g) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 62g, 40g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. 3.
   In another bowl, combine the honey, vegetable oil, granulated sugar, eggs, and vanilla extract. Mix well.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top.
6. 6.
   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   While the cake is baking, prepare the syrup. In a saucepan, combine the palm sugar and water. Bring to a boil, then reduce heat and simmer until the sugar has dissolved and the syrup has thickened slightly.
8. 8.
   Once the cake is done, remove it from the oven and let it cool for 10 minutes. Poke holes all over the cake using a skewer or fork.
9. 9.
   Slowly pour the palm sugar syrup over the cake, allowing it to soak in.
10. 10.
    Sprinkle the toasted coconut flakes over the top of the cake.
11. 11.
    Let the cake cool completely before serving.

Treat your ingredients with care...

• Palm sugar — Make sure to dissolve the palm sugar completely in the water to create a smooth syrup.
• Toasted coconut flakes — Toast the coconut flakes in a dry pan over medium heat until golden brown, stirring frequently to prevent burning.

Tips & Tricks

• For an extra burst of flavor, add a pinch of ground cloves to the cake batter.
• Serve the Betawi Honey Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• If you prefer a stronger honey flavor, use a darker variety of honey.
• To make the cake more festive, decorate the top with edible flowers or a dusting of powdered sugar.
• Store any leftover cake in an airtight container at room temperature for up to 3 days.

Serving advice

Slice the Betawi Honey Cake into generous portions and serve it on a dessert plate. Pair it with a cup of hot tea or coffee for a delightful treat.

Presentation advice

To enhance the presentation, dust the top of the cake with a sprinkle of cinnamon or drizzle some additional palm sugar syrup over the slices just before serving. Garnish the plate with a fresh mint leaf for a pop of color.