Ukrainian Honey Cake - Exotic and low-fat

Ukrainian Honey Cake - Exotic and low-fat

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When I saw this cake posted on Blondie's Cakes as an entry for the Foodbuzz Blogger Challenge, I knew this was just my kinda cake. Low on oil, lots of flavours and can be adapted to be made eggless.

A Ukrainian cake sounds so exotic. The ingredients however can be easily sourced on our kitchens. Addition of ginger, cinnamon and nutmeg make it a perfect warming cake with your morning cuppa tea and the addition of coffee gives it a depth of flavour. I substituted the two eggs in the original recipe with yogurt and the results were quite good. The icing with honey, sugar and lemon juice gives it that extra kick - making it perfect for your tea party.

Ukrainian Honey Cake

Adapted from Blondie's Cakes
Ingredients

1 1/2 cups atta (whole wheat flour)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
4 tbsp yogurt
1/2 cup sugar
1/3 cup honey
1/2 cup strong coffee (1 tbsp instant coffee powder dissolved in 1/2 cup hot water)
2 Tbsp vegetable oil
Icing:
1/2 cup powdered sugar
2 Tbsp lemon juice
2 Tbsp honey
Directions

1. Preheat oven to 175 C / 350F. 
2. Seive the flour, baking soda, baking powder, spice powders, and salt together into a large bowl. 
3. In another large bowl, whisk together yogurt, sugar, honey, coffee and oil.  Add the dry ingredients and whisk till combined. 
4. Pour into a greased 8" round pan and bake for around 30min, until toothpick comes out clean. Let cool a few minutes and unmould.
5. In a small bowl, beat well with a fork the ingredients for icing and drizzle over cake before slicing.

A cake with such regular kitchen ingredients and easy to put together in a jiffy, plus just 2 tbsp of oil is sure to be a hit with us. This recipe now resides in my iPhone notes so can make it just about anytime!

Though I used freshly grated nutmeg, I've tasted stuff made by my friend using Keya's Travencore Ground Nutmeg and the flavour is absolutely hard-hitting delicious. So I would totally recommend you use it if you like bold nutmeg flavours in desserts.

Thanks a lot Blondie for this superb family recipe.