Fijian Honey Cake Food
GREEK HONEY CAKE
Very moist cake, often found at Greek food festivals.
Provided by Jan O'Leary Merzlak
Categories World Cuisine Recipes European Greek
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
- Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
- For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.
Nutrition Facts : Calories 423.3 calories, Carbohydrate 62.3 g, Cholesterol 77.4 mg, Fat 19.3 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.4 g, Sodium 196.3 mg, Sugar 53 g
FIJIAN HONEY CAKE
Honey Cake is one of the highly popular desserts of Fiji. The cake becomes moister and its flavors deepen a day or two after it is made.
Provided by Outta Here
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Coat a 9" x 5" loaf pan with nonstick cooking spray.
- In a large bowl, combine all the ingredients except the almonds and beat until well blended.
- Pour the batter into the loaf pan and sprinkle with the almonds.
- Bake for 45 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes then remove from pan to wire rack to cool completely.
KOKODA
Make and share this Kokoda recipe from Food.com.
Provided by Pikake21
Categories Mahi Mahi
Time P1DT20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut fish into bite-sized pieces.
- Marinate overnight in juice of limes and salt.
- Add coconut cream, chopped onion and chilli just before serving.
- Decorate with tomato and capsicum. Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell (bilo).
- Note: if you refrigerate the kokoda for too long after combining the ingredients, the coconut cream will solidify.
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