How To make Over The Top Honey Cake

The Best Tea Cake | HONEY CAKE |

Russian Honey Cake Recipe - 30 Minute Honey Cake (Medovik)

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The Best Honey Cake Ever! | Georgia's Cakes

There's honey cake....and then there's MY honey cake!!
One of my favourite cakes this time of year. Hope you enjoy my adaptation on this traditional Jewish New Year treat.

Recipes below!

Georgia x

Cake:
250g melted unsalted butter
200g light brown sugar
2 tbsp honey
1 tbsp black treacle/molasses
200g eggs
250g self-raising flour (or 250g plain flour with 12g baking powder)
1 tsp ground ginger
1 tsp ground cinnamon
Pinch vanilla powder

Buttercream:
225g egg white
450g caster sugar
450g softened butter
3-5 tbsp honey

Royal icing:
200g icing sugar
1 egg white
Black and yellow food colouring

Honeycomb:
100g caster sugar
60 golden syrup
1½ teaspoons bicarbonate of soda

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how to make salty honey cake - easy summer cake recipe

how to make salty honey cake; moist fluffy cake scented and glazed with floral honey and seasoned with flaky sea salt.

Original recipe posted on my site:

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* ~ SALTY HONEY CAKE RECIPE ~ *
INGREDIENTS
For the salty honey cake:
- 180g (12 tbsp) soft salted butter
- 150g (½ cup) floral honey (I used Italian millefiori honey)
- 2 large eggs
- 180g (1 ½ cups) plain or ’00’ flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of coarse or flaky sea salt

For the salty honey glaze:
- 1 rounded tbsp floral honey
- 4 tbsp hot water from a recently boiled kettle
- Pinch of coarse or flaky sea salt

INSTRUCTIONS
For the salty honey cake:
1) Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4 – and grease and line a 18cm (7 in) round cake tin.
2) In a large bowl, beat together your soft butter and honey for 2-3 minutes.
3) Beat your eggs in one at a time until the mixture is smooth.
4) Sift over the flour, raising agents, and salt and gently stir in until JUST combined into a cake batter. (Over-mixing can make your cake come out tough or chewy, and no one wants that!)
5) Pour into your prepared tin and bake in the preheated oven for 30-40 minutes or until risen and deeply golden on top. When ready, a skewer inserted into the centre of the cake should be cleanly removed.
6) Remove the baked cake from the oven.

For the salty honey glaze:
1) While your cake is still warm, stir together your glaze ingredients in a small bowl or cup until smooth.
2) Pour or brush over your glaze to evenly coat the top of the cake while it is still in its tin.
3) Allow the cake to cool completely before slicing.
4) Enjoy!


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Best Honey Cake Recipe | Medovik | Russian Honey Cake

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This is the Best Honey Cake Recipe for all occasions. Consisting of 10-12 layers of honey dough with creamy buttercream, this luxurious cake is perfect with tea or coffee.
The honey cake is very popular in Latvia and Russian speaking countries. This honey cake is so soft and fantastic. It stays amazing in the fridge for several days, so this is also a great make-ahead cake! It’s definitely a special occasion cake and will amaze your crowd! It requires some patience in creating this beautiful cake, but its really worth it!

Ingredients
Honey Cake

115 gr or 1 stick of butter

150 gr or ¾ cup of granulated sugar

2 eggs

2 teaspoons of baking soda

100 gr or ¼ cup honey

450 gr or 3½ - 4 cups flour ( add slowly)

White chocolate, cookies and walnuts ( for decoration optional)


Filling

200 gr of cream cheese, you can use any soft cheese

1 can (240 ml) sweetened condensed milk

200 gr of sour cream

1 teaspoon vanilla extract

300 gr or 1 cup heavy cream

6 Tablespoons icing sugar

Directions
Step 1: Make sure you use a nonstick pan, as this is a quick process. Place the butter and sugar in your pot. Cook it just until the butter melts but is still barely warm. Make sure it is not hot. I turn the heat off halfway through and just mix my butter in.

Step 2: Add the eggs, baking soda and honey and mix to combine.

Step 3: Cook the mixture on medium-low heat for about 6-7 minutes, The mixture should almost double in size and will turn a deep caramel colour. Take it off the heat.

Step 4: Add the flour and mix quickly with a wooden spoon. I always add less flour than I need and add more when I'm rolling out the cake layers. If you add too much flour, it will be really hard to roll out.

Step 5: On a lightly floured surface, roll out the cake layers. You have to work quickly, if the mixture goes cold it will be very hard to roll it out. If it's sticking to your hands and the counter, add more flour. Roll it out thinly into somewhat of a circle. Use a plate to cut a perfect circle. You can save all the scraps just the way you cut them and place them on a baking sheet and then bake. Later, you can crush them into crumbs and sprinkle the sides and top of the cake.

Step 6: In your preheated oven at 400 F or 200 C, place the first circle layer of the cake and bake for 2-3 min until golden brown. Repeat the process with all the dough. You should have approximately 10-12 cake layers. Step 7: Once all the layers are baked, leave them aside to cool and make your filling.

Step 8: Cream the softened cream cheese and condensed milk with a hand mixer until it's well combined.

Step 9: Add the sour cream and vanilla and mix to combine.

Step 10 : In another bowl, whip the heavy cream with the icing sugar.

Step 11: Gently mix everything together. Set aside.

To assemble the cake:

Step 12: Place a dollop of frosting into the centre of the plate, just to keep the cake from sliding around.

Step 13: Top each cake layer with several spoons of frosting and spread it around evenly. I like to use a lot of frosting, to make sure the cake is moist and yummy.

Step 14: Repeat with all the cake layers. As you place the layers on top of each other, some of the frostings will ooze out of the sides. Spread it out evenly over the sides.

Step 15: Grate some white chocolate on top of the cake and use crushed walnuts nuts around the cake. Spread some cake crumbs all over the cake and decorate with some berries. Enjoy.

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Russian Honey Cake – Food Wishes

Let me state for the record that this Russian Honey Cake was probably the best cake I’ve ever eaten, and certainly the best cake I’ve ever made. It’s not an especially fast, or easy bake, but believe me, as you’re enjoying this, there will be no regrets. Not about the effort it takes, at least. The calories might be another story.

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