1/2 cup unsalted butter at room temperature
1/2 cup honey
1 1/4 cups whole wheat flour
1/4 cup soy flour
Filling:
2 eggs
3/4 cup honey
1/4 cup whole wheat flour
1/2 cup shredded coconut
1/3 cup sesame seeds
1/2 cup unsalted butter at room temperature
1/2 cup honey
1 1/4 cups whole wheat flour
1/4 cup soy flour
Filling:
2 eggs
3/4 cup honey
1/4 cup whole wheat flour
1/2 cup shredded coconut
1/3 cup sesame seeds
Beat the butter
Add the honey gradually and continue beating until it becomes smooth and creamy
Add the whole wheat flour and soy flour, and mix well
Spread in an unbuttered, 22cm (8.5 inch) round cake pan
Bake in a moderate oven preheated to 170°C (338°F) for about 30 minutes or until firm and lightly browned
Let cool for 5 minutes
Prepare the filling: beat the eggs well, add the honey or vanilla extract, and beat well
Add the whole wheat flour and salt
Add the shredded coconut and sesame seeds
Spread evenly over the baked cake while still warm
Put back in the oven and bake for an additional 40 minutes
Let cool for 30 minutes before cutting
Serve 8 slices.
