Yemeni Honey Layer Cake

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Bint al Sahn is a beloved Yemeni celebration cake of stretched, paper-thin dough layers stacked in a round pan, lavishly drenched in honey and butter, and crowned with a tangy egg-cream topping scented with cardamom. It emerges from the oven glossy, fragrant, and unapologetically rich, the kind of dish that anchors a family table on Eid or weddings. Expect crisp golden edges, soft buttery layers inside, and an unmistakable floral-honey perfume.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 28 gFat
• 15 gSaturated Fat
• 72 gCarbs
• 2 gFiber
• 38 gSugar
• 9 gProtein
• 210 mgSodium
• 180 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 0.5 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (455 g) all-purpose flour
• 1/2 cup (85 g) fine semolina flour
• 1 tsp instant yeast
• 1 tsp granulated sugar
• 1/2 tsp fine sea salt
• 1/2 cup (120 ml) warm whole milk
• 1/2 cup (120 ml) warm water
• 3 tbsp melted ghee, plus more for brushing
• 1 large egg

For the butter layers and assembly

• 1 cup (225 g) clarified butter or ghee, melted
• 1/4 cup (60 ml) neutral oil
• 1 tsp ground cardamom

For the honey syrup

• 2 cups (480 ml) wildflower or orange blossom honey
• 1/2 cup (120 ml) water
• 1 tbsp fresh lemon juice
• 1 tsp ground cardamom
• 1 tsp rose water (optional)

For the egg topping and garnish

• 3 large eggs
• 1/4 cup (60 ml) heavy cream or labneh
• Pinch of ground cardamom
• 1 tbsp nigella seeds or black sesame seeds

Directions

1. Make the dough: In a large bowl, whisk the flour, semolina, yeast, sugar, and salt. Pour in the warm milk, warm water, melted ghee, and egg, then mix and knead for 8 to 10 minutes until smooth, soft, and just slightly tacky. Cover and let rest for 30 minutes.
2. Prepare the honey syrup: In a small saucepan, combine the honey, water, lemon juice, and cardamom. Bring to a gentle simmer over medium heat, cooking 4 to 5 minutes until lightly thickened. Stir in the rose water, if using, and keep warm.
3. Divide the rested dough into 8 equal balls (about 95 g each). On a lightly oiled surface, stretch each ball by hand into a very thin round about 12 inches across; it should be almost translucent. Keep the stretched rounds under a clean kitchen towel while you work.
4. Heat 2 tablespoons of the clarified butter with 1 teaspoon of cardamom in a small bowl. Stack the dough layers in a 10-inch round cake pan or skillet, brushing generously with the cardamom butter between every layer. Pour any remaining butter over the top.
5. Warm the pan over medium-low heat for 2 to 3 minutes so the bottom sets slightly, then transfer to a preheated 375°F (190°C) oven. Bake 18 to 22 minutes until the edges turn deep golden and the cake feels set.
6. Whisk the eggs, cream or labneh, and a pinch of cardamom together. Pull the cake from the oven and pour the egg mixture evenly over the top, tilting the pan so it runs to the edges. Scatter with nigella or black sesame seeds.
7. Return the cake to the oven and bake another 8 to 10 minutes, until the egg topping is just set and lightly puffed. Watch carefully so the seeds do not scorch.
8. Remove from the oven, rest 5 minutes, then pour the warm honey syrup slowly and generously over the cake, allowing it to soak down between the layers. Cut into wedges and serve warm or at room temperature with extra syrup on the side.

Cook’s Notes

• Traditional samneh (clarified Yemeni butter) gives the most authentic flavor, but plain ghee is an excellent substitute.
• Stretch the dough as thinly as you can manage by hand; the cake should show a hand shadow through the dough for best layering.
• Let the cake rest at least 5 minutes after the final pour of honey so the syrup soaks fully into the layers rather than pooling on the plate.
• Serve with strong cardamom-spiced Arabic coffee or a small cup of fresh yogurt to balance the sweetness.

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