RUSSIAN HONEY CAKE
There are 3 different ways to make this cake...the hard way, the harder way, and the way we're gonna do it--the hardest way. Because it's that worth it. The tiny amount of bitterness we get from the burnt honey really is the secret here, and the slightly tangy whipped cream frosting provides a bit of acidity and lovely light texture; and unlike other frostings, it's not too sweet.
Provided by Chef John
Categories World Cuisine Recipes European Eastern European Russian
Time 9h55m
Yield 12
Number Of Ingredients 12
Steps:
- Pour honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat®). Place a mixing bowl and a whisk in the refrigerator.
- Place a large metal bowl over the lowest heat setting on the stovetop. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Let sit until butter melts, 5 to 7 minutes.
- Meanwhile, combine baking soda, salt, and cinnamon in a small bowl.
- Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. Remove from heat. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.
- Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
- Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.
- Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture.
- Spread remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
- Return to the oven and continue to bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.
- Remove the bowl and whisk from the refrigerator. Pour in heavy cream. Whisk until soft peaks form. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form.
- Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around base.
- Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Transfer to a cake stand using 2 spatulas. Cut and serve.
Nutrition Facts : Calories 795 calories, Carbohydrate 84.6 g, Cholesterol 243.6 mg, Fat 48.7 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 29.5 g, Sodium 484.7 mg, Sugar 51.9 g
HONEY CAKE (LEKACH)
Provided by Food Network
Time 3h10m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat the oven to 225 degrees F with a rack in the middle of the oven. Grease and flour or line with parchment paper two 8 1/2- by 4 1/2-inch loaf pans.
- In the bowl of a mixer, combine the brown sugar, salt, eggs, oil, honey, cinnamon, cloves and allspice and mix, using the flat (paddle) beater at low-medium speed until well blended, 6 to 7 minutes. Add the water and baking soda and continue mixing until blended.
- Add the flour 1 cup at a time, letting each addition blend before adding the next. Continue beating for about 10 minutes. The batter will be loose, stringy and very, very sticky.
- Pour the batter into the prepared loaf pans, top with nuts and/or fruit, if desired.
- Bake 2 to 2 1/2 hours or until done.
- Remove to a rack and let cool for 10 to 15 minutes before turning the cakes out of the pans.
MAJESTIC AND MOIST NEW YEAR'S HONEY CAKE
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Provided by Marcy Goldman
Categories Cake Mixer Brunch Dessert Bake Vegetarian Rosh Hashanah/Yom Kippur Fall Kosher Honey Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
- Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
- Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
- Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
UKRAINIAN HONEY CAKE
Posted for the World Tour 2005 RecipeZaar event. I haven't had time to try this yet. I was intrigued with how quick and simple it is, and the fact that I always have these pantry staples on hand. The source is the Time Life Good Cook series "Cakes", originally from the British columbia Women's Institutes Adventures in Cooking. The cake requires one day of standing before serving.
Provided by PanNan
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 F, and butter and flour a 7" cake pan.
- Beat honey until frothy. Add eggs, flour and baking powder.
- Pour into prepared cake pan. Bake for 15 minutes and check the cake. When done, it will shrink slightly from the pan. Continue baking for 5 minutes if it isn't ready yet. (continue if it needs more time).
- Turn it out of the pan while still hot, and let cool on a rack. Store in an airtight container for a day before serving.
Nutrition Facts : Calories 333.6, Fat 3.5, SaturatedFat 1.1, Cholesterol 124, Sodium 110.7, Carbohydrate 70.8, Fiber 1, Sugar 46.6, Protein 7.6
DEVONSHIRE HONEY CAKE
Our easy Devonshire honey cake is perfect for a cream tea or enjoying with your afternoon cuppa.
Provided by Geraldene Holt
Categories Afternoon tea, Dessert, Snack
Time 1h30m
Yield Makes 12 slices
Number Of Ingredients 5
Steps:
- Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
- Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
- Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
- Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.
Nutrition Facts : Calories 336 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium
HONEY CAKE
This is an old family favourite and has been made ever since my grandmother was knee high to a grasshopper. You won't be able to stop at one piece :o)
Provided by Jett Farran-Ridge
Categories Dessert
Time 1h55m
Yield 25
Number Of Ingredients 11
Steps:
- Bring the honey to a boil and cool.
- Cream the butter and sugar, add the egg yolks, one at a time.
- Beat until fluffy, then beat in the honey.
- Sift flour with dry ingredients, add in alternately with sour cream, and stir in nuts.
- Beat egg whites until stiff and fold into batter.
- Bake in a tube pan (or a cookie sheet) at 325F (163C) until done, about 50-55 minutes.
- Lower heat to 300F (150C) in final stages of baking to prevent honey from burning.
Nutrition Facts : Calories 193.3, Fat 6.6, SaturatedFat 3.8, Cholesterol 47.6, Sodium 177.7, Carbohydrate 31.7, Fiber 0.5, Sugar 19.7, Protein 2.9
More about "honey cake recipes"
HONEY CAKE - FOOD FROM PORTUGAL
From foodfromportugal.com
Cuisine CuisineCategory Cakes , RecipesServings 12Total Time 50 mins
BEST HONEY CAKE RECIPE - HOW TO MAKE HONEY CAKE - DELISH
From delish.com
5/5 (3)Total Time 45 mins
- Preheat oven to 350°. Line a 9” round cake pan with parchment and grease with cooking spray.
- In another large bowl, using a hand mixer, beat butter and honey together until butter is smooth and mixture is light and creamy.
EASY MOIST HONEY CAKE RECIPE | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5/5 (35)Published 2018-01-15
- In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cloves, and cardamom/nutmeg. Set aside.
- In a mixer bowl fitted with the whisk attachment, whisk together eggs, granulated sugar, and honey on medium-high speed until light and fluffy, 2-3 minutes. On low speed and with the mixer running, slowly add the oil and vanilla extract and beat until combined. Turn off mixer. Beat in the flour mixture in 3 additions, alternating with the coffee/tea in 2 additions, starting and ending with the flour. Beat until smooth. Do not over mix.
HONEY CAKE (HONIGKUCHEN) RECIPE - ALEX HRABOVSKY
From foodandwine.com
Servings 8Category CakeAuthor MnmomTotal Time 2 hrs 15 mins
- Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray. Line bottom of pan with parchment paper; generously coat with cooking spray.
- Place tea bag in a small bowl; add 1/2 cup hot water, and let steep 4 minutes. Remove and discard tea bag. Let tea cool slightly, about 15 minutes.
- Whisk together flours, baking powder, baking soda, salt, and cinnamon in a medium bowl until combined. Whisk together honey, oil, egg yolks, and tea in a large bowl until combined. Add flour mixture to honey mixture, whisking constantly to prevent lumps from forming.
THE HISTORY OF HONEY CAKE | THE NOSHER - MY JEWISH LEARNING
From myjewishlearning.com
HONEY CAKE – MY RELATIONSHIP WITH FOOD
From myrelationshipwithfood.com
HONEY CAKE RECIPE - BBC FOOD
From bbc.co.uk
HONEY CAKE - BAKING RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
HONEY CAKE IN THE FOOD PROCESSOR - COOKING MANAGER
From cookingmanager.com
CLASSIC HONEY CAKE, UKRAINE NATIONAL CUISINE - RECIPES, PICTURES, INFO
From ukrainefood.info
HONEY CAKE BISCOTTI - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
ANHYDROUS HONEY CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
WHAT’S NEW IN FOOD: HONEY CAKE FOR UKRAINE | MOUNTAIN …
From mountainx.com
IS HONEY CAKE A JEWISH FOOD? – CHICAGOJEWISHNEWS.COM
From chicagojewishnews.com
HONEY NUT COFFEE CAKE – FOOD NETWORK KITCHEN
From foodnetwork.com
HONEY POUND CAKE - PILAR'S CHILEAN FOOD & GARDEN
From chileanfoodandgarden.com
THIS HONEY CAKE IS SO SOFT AND FANTASTIC.
From allasyummyfood.com
SF CHEF RAISES $17,000 FOR UKRAINE WITH FAMOUS HONEY CAKE
From sfgate.com
THE BEST HONEY CAKE RECIPE FOR ROSH HASHANAH | EPICURIOUS
From epicurious.com
BEE-UTIFULLY SWEET SPRING HONEY CAKE
From foodnetwork.ca
YOGHURT, ALMOND AND HONEY CAKE BY JEREMY LEE - THE GUARDIAN
From theguardian.com
LOCALS I LOVE: WELLINGTON'S BEST BRUNCH, COFFEE AND THAT HONEY …
From stuff.co.nz
HONEY CAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
8-LAYER HONEY CAKE RECIPE (MEDOVIK) - NATASHASKITCHEN.COM
From natashaskitchen.com
HONEY CAKE - EGG WAN'S EASTERN FOOD ODYSSEY
From eggwansfoododyssey.com
NANA’S HONEY CAKE RECIPE : SBS FOOD
From sbs.com.au
HONEY-DRIZZLED CLUSTER CAKE | ITALIAN RECIPES | SBS FOOD
From sbs.com.au
PORTUGUESE HONEY CAKE (BOLO DE MEL) - FOOD AND JOURNEYS
From foodandjourneys.net
POLISH HONEY CAKE WITH SEMOLINA CREAM • ELECTRIC BLUE FOOD
From electricbluefood.com
UKRAINIAN HONEY CAKE - MEDIVNYK | UKRAINIAN RECIPES
From ukrainian-recipes.com
HONEY CAKE RECIPE: SWEET, SOFT AND SYRUPY DELIGHTS - HOW TO MAKE …
From timesfoodie.com
FOOD WISHES VIDEO RECIPES: RUSSIAN HONEY CAKE
From foodwishes.blogspot.com
HONEY CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
BEST ORANGE SALTED HONEY CAKE RECIPES | BAKING | FOOD NETWORK …
From foodnetwork.ca
HONEY CHIFFON CAKE RECIPE | FOOD & WINE
From foodandwine.com
HONEY CAKE - FOOD A FACT OF LIFE
From foodafactoflife.org.uk
ENJOY THE RECIPE OF EGGLESS HONEY CAKE - THE STATESMAN
From thestatesman.com
GREEK HONEY CAKE RECIPE - GREEK BOSTON
From greekboston.com
MY GRANDMOTHER'S HONEY CAKE | MRFOOD.COM
From mrfood.com
HONEY CAKE RECIPE : SBS FOOD
From sbs.com.au
RUSSIAN HONEY CAKE – FOOD WISHES - YOUTUBE
From youtube.com
SIMPLE HONEY CAKE RECIPE - THOSE SOMEDAY GOALS
From thosesomedaygoals.com
#weeknight #time-to-make #course #cuisine #preparation #occasion #healthy #desserts #oven #european #holiday-event #kid-friendly #cakes #dietary #low-saturated-fat #low-in-something #equipment #4-hours-or-less
You'll also love