Honey Cake

1 cup vegetable oil, plus additional for greasing pan

2 tablespoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

3/4 cup freshly brewed strong coffee

2 teaspoons grated zest from 1 orange

1/2 cup (about 3 1/2 ounces) granulated sugar

1 1/4 cups (about 8 1/4 ounces) packed dark brown sugar

3 1/2 cups (about 17 1/2 ounces) all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon baking soda

2 cups honey, divided

3/4 cup apple cider

3 large eggs, at room temperature

For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Brush tube pan with oil.

Combine cinnamon, cloves, allspice, and ginger in large bowl. Stir in hot coffee. Set aside and cool to room temperature. Rub orange zest into granulated sugar until sugar is damp and no strands of zest remain. Add brown sugar and stir to combine.

Whisk together flour and salt in medium bowl. Add 1 1/4 cups honey, 1 cup oil, cider, to coffee mixture and whisk to combine.

With electric mixer on medium speed, beat together eggs and sugar mixture in large bowl until well combined, about 3 minutes. Reduce speed to low, then add honey mixture and mix until blended, about 1 minute. Add flour mixture and mix just until combined.

Pour batter into prepared pan (batter will be thin) and bake until tester inserted in center comes out clean, about 1 hour. Transfer to rack and cool cake in pan 15 minutes, then invert directly onto rack and cool completely, about 1 hour.

For the Glaze: Warm remaining 3/4 cup honey in microwave or small saucepan. Brush the sides of the cake, then drizzle remaining honey over cake. Serve.

Ram Ladoo

Moong Dhal - ½ cup, washed and soaked in Water for 4 hours

Channa dhal - ¼ cup, washed and soaked in Water for 4 hours

Asafetida - ⅛ tsp

Cumin seeds - ½ tsp

Salt

Green Chilli - 2, minced

Ginger - 1 tbsp., grated

Cilantro - 2 tbsp., chopped

Oil for deep frying

Chaat Masala, Green Chutney - for garnish

Drain the Water from the Dhals, and grind to coarse paste without adding any water.

In a large bowl add the ground Dhal paste, and aerate by beating the mixture for a couple of minutes.

Add Asafetida, Cumin seeds, Salt, Ginger, Green chili, and Cilantro. Whip again to aerate the mixture.

Place about 1 tbsp. of Batter into the hot Oil. Fry the Ram Ladoos in small batches until golden-brown all around. Ram Ladoo should be crispy outside and soft inside. Remove from heat and transfer to a paper towel lined plate.

Served hot with Chaat masala and Green chutney.

Atlantic Beach Pie

For the Crust:

6 ounces saltine crackers (170 g; about 52 saltine crackers)

8 tablespoons unsalted butter, melted and cooled (4 ounces; 113 g)

1 1/2 ounces granulated sugar (45 g; 3 tablespoons)

For the Filling:

1 (14-ounce) can sweetened condensed milk

1/4 cup (60 ml) heavy cream

2 large eggs

1 tablespoon grated lemon zest plus 2/3 cup (160 ml) juice from 3 lemons 

1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

For the Topping:

1 cup (240 ml) heavy cream, chilled

1 ounce granulated sugar (28 g; 2 tablespoons)

3/4 teaspoon vanilla extract

Flaky sea salt (such as Maldon), optional

For the Crust: Adjust oven rack to middle position and heat oven to 350°F (175°C). In a medium bowl, crush crackers into uneven coarse crumbs by hand. Add butter and sugar. Continue using hands to mix until crumbs are moistened, breaking up any remaining larger pieces.

Transfer saltine mixture to a 9-inch metal pie plate and spread into an even layer. Using a flat-bottomed measuring cup or drinking glass, compress firmly into pan; this will naturally push the crumbs up the sides of the pan. Continue pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Place pie plate on rimmed baking sheet and bake until light golden brown and fragrant, about 15 minutes.

For the Filling: Meanwhile, in a medium bowl, whisk condensed milk, cream, eggs, and lemon zest until fully combined. Whisk in lemon juice until fully incorporated (mixture will appear a bit runny).

With pie plate still on sheet, pour filling into warm crust. Bake pie until edges are beginning to set but center still jiggles when shaken, 17 to 19 minutes. Transfer pie to wire rack and let cool completely, about 1 hour. Cover and refrigerate pie, until fully chilled, at least 4 hours or up to 3 days.

For the Topping: In the bowl of a stand mixer fitted with a whisk attachment, whisk cream, sugar, and vanilla extract on low speed until sugar is fully dissolved and mixture is foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 1 to 3 minutes. Alternatively, whip cream by hand. Using a rubber or offset spatula, spread whipped cream evenly over top of pie. Sprinkle with flaky salt before serving, if desired. Serve.