Honey and Coconut Cake

I had some dessicated coconut in the cupboard, so decided to make another cake. I also had a lovely pot of local honey bought in a recent farmer's market, so would use this too. I found a lot of recipes online for a honey cake, but they weren't exactly what I wanted.
This recipe is a mixture of bits of several recipes I've used before.

Grease and line a 200g loaf tin.
Preheat oven 180C/gas4

Beat 125g butter with 100g brown sugar till nice and creamy; then add 2 beaten eggs, 1 tspn vanilla extract and 60ml honey. Add 25g dessicated coconut and mix in. Fold in 250g sr flour, 1 tspn nutmeg, 1/2 tspn cinnamon and 1/4 tspn allspice. Stir in 125ml milk and mix gently till smooth.
Pour into the tin and bake for 30 mins. Leave in tin for 10 mins then turn onto a wire rack.

Cream cheese and honey icing:

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Walnut and Courgette cake

Another one of my favourite loaf cakes. This one's another quite healthy cake, as it uses wholemeal flour, sunflower oil and nuts. It came about because in France we always had a glut of courgettes and were finding ways to use them up. The recipe came from a neighbour who had the same problem!
I suppose this is a bit of nostalgia too, as we don't have room to grow courgettes in our small garden, so the ones I used were lurking in the veg drawer.

3 eggs
90g light muscovado sugar

125ml sunflower oil

250g wholewheat flour

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Israeli Date and Pecan Cake

This month's challenge from Alpha Bakes is a hard one - baking something beginning with letter I . Lots of recipes begin with 'iced ....... ' but I wanted to find something different.
I borrowed a book from the library called 'Cakes, Tortes and Gateaux'  - it has no author, and I found a recipe for an Israeli cake. I love cakes with nuts and I like dates, so had to give it a try. I changed a few things in the recipe, and had to convert it to grams. It worked out really well, and is full of good things.

2 eggs
180ml honey
150ml buttermilk
1 tspn vanilla essence
3 mashed bananas
300g sr flour
1 tspn baking powder
100g soft brown sugar
2 tbspn cocoa
1 tspn cinnamon
1 tspn allspice
pinch salt
125g butter
150g chopped dates
125g chopped pecans
2 tbspns honey for top of cake

Preheat oven 180C/gas4
grease a 23cm springform tin

Beat together the eggs, honey, buttermilk and vanilla essence, then add the bananas.
Keep 2 tbspn of the flour, then put the rest with the baking powder, sugar, cocoa, spices and salt in another bowl and add the egg mixture. Mix together gently with an electric beater or stand mixer, then add the butter and beat till smooth. Takes about 4 mins.
Mix the 2 tbspn flour with the dates and pecans and fold these into the mixture.
Spoon into the tin and bake for 1 hr and 20 mins.
Heat the 2 tbspn of honey and brush over the cake, then leave it to cool.

It's a lovely nutty cake, not too sweet, and it also keeps very well in an airtight tin. We had it as a dessert with some creme fraiche, but ice cream would be good too. It's full of flavour and is moist, but not too soft. You can really taste the dates and pecans. I expected it to be like a sticky toffee pudding, but it wasn't.

Alpha Bakes is a monthly baking challenge hosted alternately by Ros of The More Than Occasional Baker blog and Caroline of Caroline Makes blog. This month Caroline is hosting, the letter is I and you can find out more about the challenge here .

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