This Ramadan Season, we are presenting a selection of recipes from some of the region's most loved restaurants, resorts and chefs, so that you can try your hand at something new, or impress your guests with a top-rated recipe.
Today, we are looking at creating a delicious honey cake from Mandarin Oriental Jumeira in Dubai. This particular take has been crafted with honey sourced from the Ghaf tree. This tree is a powerful symbol of the United Arab Emirates' cultural heritage and a historic gathering point for Emirati communities, and this symbolism is extended into the architectural language of the lobby of the Mandarin Oriental Jumeira, where the golden trees are inspired by the Ghaf tree.
This recipe aims to connect the ingredients with place, culture and design. Follow this expert guide from the Executive Chef Fodil Baghal, to recreate the delicate, caramelised biscuit layers and velvety honey cream that have made this cake a standout at The Mandarin Cake Shop.
Ingredients
Honey Biscuit Layers
- 450g of fine flour
- 150g Ghaf mountain honey
- 120g sugar
- 120g butter
- 2 eggs
- 1 teaspoon of baking soda
Honey Cream
- 500g of cultured sour cream
- 200g of lightly whipped cream
- 100g of Ghaf honey
- 1 teaspoon of vanilla extract
- Pinch of salt
Garnish & Finish
- Warmed Ghaf honey (for glaze)
- Reserved biscuit crumbs (for coating)
Method
Honey Biscuit Layers
Warm the Ghaf mountain honey with 120g sugar and 120g butter until fluid. Add baking soda to aerate, then incorporate 2 eggs and 450g fine flour to form a supple dough. Roll into whisper-thin discs and bake at 180°C until evenly caramelised.
- Warm the Ghaf mountain honey with the sugar and butter, until its fluid
- Add in the baking soda to aerate, then incorporate the two eggs
- Mix in the fine flour and form a supple dough
- Roll into whisper-thin discs and bake at 180°C until evenly caramelised
Honey Cream
- Blend the cultured sour cream with the lightly whipped cream
- Add in the Ghaf honey and continue to mix
- Season the cream with vanilla and a touch of sea salt for balance
Assembly
Layer the thin honey biscuits with generous heaps of honey cream, pressing gently to ensure even absorption.
Rest for 24 hours to allow the cream soak into the biscuits and achieve the tenderness and depth the dish is known for.
Finish with a fine crumb coating, and a delicate glaze of honey before serving.
The Mandarin Cake Shop, Open daily from 10am - 10pm,
Mandarin Oriental Jumeira, Jumeirah Beach Road, Jumeira 1, Dubai, United Arab Emirates
@mo_jumeira
@cheffodil
