Bint al Sahn (Honey Cake) is a traditional Yemeni recipe for a classic yeasted cake made with ghee and drizzled with warmed honey that's typically served as a dessert. The full recipe is presented here and I hope you enjoy this classic Yemeni version of: Honey Cake (Bint al Sahn).
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Ingredients:
1 packet active, dried, yeast
60ml warm water
420g plain flour
1 tsp salt
4 large eggs, well beaten
180ml ghee, melted and cooled until warm (you should need about 100ml, use the remainder fro brushing the cakes)
melted ghee (or butter), to serve
warmed honey, to serve
Method:
Dissolve the yeast in the 60ml of warm water and set aside for about 10 minutes, or until foaming.
Meanwhile, sift together the flour and salt into a large mixing bowl. Form a well in the centre then add the beaten eggs and yeast mixture to this. Stir to blend then knead to combine. Slowly mix in the melted ghee until the mixture comes together as a dough. Knead this dough until smooth and elastic then flour your hands and divide the dough into 16 equal pieces.
Place the first of the dough balls onto a lightly-floured work surface and form into a thin round, using the heel of your hand to press down and stretch the dough (if desired use a rolling pin). Brush a baking tray with ghee an place the finished round on this before brushing liberally with melted ghee. Shape seven more rounds and after forming each round place on top of the previous round on the baking tray. As you add each round press the edges with your fingertips to seal and brush liberally with ghee.
Repeat this forming and stacking process with the remaining eight balls of dough. Ensure you brush the tops and sides of the two dough stacks with ghee. Set aside to rise in a warm place for 45 minutes then transfer to an oven pre-heated to 170°C and bake for about 25 minutes, or until coloured a light golden brown. When done, the base of the stack should sound hollow when tapped.
Allow to cool slightly, but serve warm with generous amounts of melted butter and warm honey drizzled over the top. If desired you can garnish with a tablespoon or so of black sesame seeds. The traditional way to eat this bread is to break off pieces with the fingertips that are then dipped into some of the butter and honey remaining on the serving plate.
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