KOVRIZHKA (HONEY CAKE)
Make and share this Kovrizhka (Honey Cake) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 50m
Yield 1 Honey cake
Number Of Ingredients 8
Steps:
- Beat the egg and sugar together until light.
- Mix in the honey, cinnamon, cloves and baking soda.
- Gradually stir in the flour and beat the batter till blended.
- Brown 2 tbsp of sugar in a small saucepan.
- To it, add 1 1/2 to 2 tbsp of water and bring to a boil.
- Add this to the batter with the honey to make the batter brown.
- Pour into a buttered baking pan that has been dusted with flour.
- Smooth the top and sprinkle the silvered almonds.
- Bake in a moderate oven for 15- 20 minutes.
- After the cake cools, cut it into 2 layers and spread a filling of jam in between.
- Dust with icing sugar and serve.
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
JEWISH HONEY CAKE
This simple honey cake, also known as 'lekach', is a must-have sweet treat when celebrating the Jewish New Year, or Rosh Hashanah. It's best made a few days ahead, as the spicing and texture improve as it matures
Provided by Victoria Prever
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square baking tin. Warm the oil, golden syrup, honey and sugar in a small pan to dissolve the sugar. Stir to combine, then leave to cool. Add the tea and beaten eggs.
- Lightly whisk the flour, baking powder, spices and a pinch of salt in a large bowl to combine. Make a well in the dry ingredients and mix in the wet ingredients, using a whisk or wooden spoon, until combined and lump-free.
- Pour the batter into the lined tin and sprinkle with the almonds, if you like. Bake for 50-55 mins, until the cake springs back when gently pressed and a skewer inserted into the middle comes out clean. Don't open the oven for the first 45 mins of baking.
- Leave to cool completely in the tin on a wire rack. Wrap well and keep for three to four days before eating, so the flavour can improve. Cut into nine squares to serve.
Nutrition Facts : Calories 310 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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
With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah.
Provided by Kemp Minifie
Categories Cake Chocolate Dessert Bake Rosh Hashanah/Yom Kippur Honey Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (10-inch) Bundt cake
Number Of Ingredients 22
Steps:
- For cake:
- Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.
- Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
- Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
- Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
- Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
- Let cake cool in the pan on a rack for 20 minutes.
- Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.
- For glaze:
- Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
- Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
- Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
- Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
- Just before serving, sprinkle glaze lightly with flaky sea salt, if using.
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