These delicious mini cakes are a riff on my Aunt Rukmini’s famous Honey Cake. I don’t know how the cake got its name, considering there is only a mere tablespoon of honey in the batter (maybe it was because of the golden color). However, since everyone in the family refers to it as Honey Cake, I did the same. Her original recipe calls for all-purpose flour and brown sugar. I used a mix of whole wheat and almond flours along with powdered jaggery. This one-bowl recipe comes together quickly. The cakes have a light and tender crumb. The jaggery gives them a lovely hint of caramel. I baked them in a madeleine pan because they are easier to snack on as minis. The batter can also be baked into muffins or a tea cake (baking times given below).

Recipe

Mini Honey Cakes

(Makes 15 mini cakes)

Ingredients

100 gms salted butter, softened
1 tbsp extra virgin olive oil
1/2 cup powdered jaggery/coconut sugar/ brown sugar
2 eggs at room temperature
1 tbsp pure vanilla extract
1 level tbsp honey
3/4 cup whole wheat flour
1/4 cup blanched almond flour (I used Bob’s Red Mill)
1 level tsp baking powder
3 tbsp milk

Method

Preheat your oven to 180°C. Grease and flour a madeleine pan and set aside.

Transfer the butter to large bowl. Using an electric hand mixer, whisk it until it turns creamy.

Add the jaggery/sugar and whisk again until the mixture turns pale and fluffy. Whisk in the eggs, vanilla, honey and olive oil.

In a bowl, whisk together the whole wheat flour, almond flour and baking powder. Fold them into the wet ingredients, alternating with the milk until fully incorporated (do not over mix).

Spoon a heaped tablespoon of the batter into each of the madeleine cavities and bake for 15 minutes. The cakes should be firm to the touch and golden brown around the edges.

Cool the mini cakes in the pan for 5 minutes, then transfer onto a wire rack to cool completely. Enjoy with a hot cup of tea or coffee.

The cakes can be stored in an airtight container at room temperature for 2-3 days.

For Muffins - Spoon the batter into a lined muffin tray until 2/3rds full and bake for 20-25 minutes.

For a Tea Cake - Spoon the batter into a greased and floured 8” round cake pan and bake for 30-35 minutes.