Apolonias Polish Honey Cake Food

JEWISH HONEY CAKE

Steps:

• Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
• Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
• Mix on low speed until well blended.
• In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
• Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
• Fold in the slivered almonds.
• Pour the batter into the tube pan.
• Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.

POLISH HONEY CAKE

Steps:

• Brush 4 (1 1/2 cup) brioche tins with melted butter, and sprinkle with 1/4 cup of the bread crumbs. Set aside.
• Preheat oven to 375 degrees F.
• Place honey in a mixing bowl and set over a pot of steaming water; warm until it gets loose. Add the sugar and egg yolks to the honey, and whisk until frothy. Remove the bowl from the heat and whisk in remaining bread crumbs and hazelnuts.
• In a separate bowl, whisk the egg whites until stiff and fold into the batter. Place mixture into the brioche tins and bake for 45 minutes.
• When cool remove from pan and garnish with whipped cream and a drizzle of honey.

POLISH HONEY CAKE

Steps:

• Brush 4 (1 1/2 cup) brioche tins with melted butter, and sprinkle with 1/4 cup of the bread crumbs. Set aside.
• Preheat oven to 375 degrees F.
• Put honey in a mixing bowl and set over a pot of steaming water; warm until it gets loose. Add the sugar and egg yolks to the honey, and whisk until frothy. Remove the bowl from the heat and whisk in remaining 1 3/4 cups bread crumbs and hazelnuts.
• In a separate bowl, whisk the egg whites until stiff and fold into the batter.
• Place mixture into the brioche tins and bake for 45 minutes.
• When cool remove from pan and garnish with whipped cream and a drizzle of honey.