No Oil/Butter Fijian Honey Cake.

I cannot “diet” to save my life. Crash dieting and starvation is not my way to fitness nor have I ever been able to stick to it, and no one should. In the past year I have learned to accept myself for what I am, and work around it to make myself better. If there was one thing that I had to state which was a bad habit of mine with regards to eating healthy, I would definitely say that it is when I absolutely need
something sweet to eat after every meal. The second would be midnight hunger pangs. The midnight hunger pangs, I plan to cut out by going to bed earlier but when Jaya, who I dearly call Cookzi by her twitter handle, posted a picture of an Oil free and Butter less cake, I just had to try it out. I promise to cut this up into little bite sized bits to satiate my post-meal cravings. The next time I try it would be with a mixture of Flours, and maybe some Flax Seeds too!

I started writing the blog for this recipe when the cake was in the oven. The recipe, however, said that the cake tastes best after resting for a day or two, so I decided to wait patiently and publish this once I have tried some of the well rested cake. Its cooling right now, and I am going to wrap it up in foil and put it in an airtight container away from my sight, or hand it over to my Mom who thinks me and my brother are foodie vacuum cleaners, we clean our plates out, which is why she stores all the sweet treats in her closet.

I think this is one of the simplest things to bake, and it tastes exceptionally good with all the spices. I am not a huge fan of Honey but the cake did not have that Honey aftertaste which makes me like it even more!

Fijian Honey Cake
Makes one loaf (9×5)
Recipe : adapted from Food.com

Ingredients:

1 1/4 Cup Flour
1/2 Cup Sugar
1/2 Cup Honey
1/2 Cup Yogurt
1/2 tsp Baking Soda
1 Egg
1/2 tsp Cinnamon Powder
1/4 tsp All Spice / Clove Powder
1/4 tsp Nutmeg Powder
1/2 tsp Ginger Powder
6 Almonds, Slivered
A pinch of Salt
(I used 1/2 tsp Oil to grease the Pan, but you could also use Parchment paper.)

Method:

Heat the oven to 170C/350F. Grease/Line the pan with Parchment.

Add all the ingredients in a bowl and beat to incorporate.

Pour it in the loaf pan, sprinkle slivered Almonds on top and bake for 45 minutes.

Cool in the pan for 20 minutes, and then loosen ends and turn the cake out and let it cool completely.

The cake tastes best when it has rested for one day.