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
BOURBON HONEY CAKE
Steps:
- Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
- Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.
THREE INGREDIENT HONEY CAKE
This simple cake is dense, moist and syrupy. It uses almonds instead of flour, which gives it a rich, toasty texture, and whisked egg whites to give it height....
Provided by NatashaLS
Categories Baking
Yield 8 Servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 190ºC/Fan 170ºC/Gas 4, and grease a small round cake tin that's about 20cm across, lining it with a sheet of parchment paper. Separate the eggs, and whisk the whites to stiff peaks with an electric mixer - this will take considerable whisking. Beat the yolks with 4 tablespoons of the honey mixture, mixing well.
- Blitz 125g of flaked almonds in a food processor to grind them. Put the remaining 25g on a baking sheet and, as the oven gets hot, pop them in for 5 to 10 minutes to toast them. Keep an eye on them; they'll colour very quickly.
- Mix the ground almonds with the egg yolks and honey, and gradually fold in the egg whites using a metal spoon, being careful not to overmix and beat out all the air.
- Transfer the egg mixture to the cake tin and bake in the preheated oven for 25 minutes, lowering the temperature for the final 10 minutes to 180ºC/Fan 160ºC/Gas 3.
- Let the cake cool completely in the tin before turning it out on to a wire rack and removing the sheet of parchment paper. Drizzle the final tablespoon of honey over the top, before sprinkling over the toasted almonds. Serve with a scoop of ice cream!
- The cake will keep for 1 to 2 days in an airtight tin - if it lasts that long.
JEWISH HONEY CAKE
Traditional honey cake, made for Rosh Hashanah to ensure a sweet New Year but also prepared by honey-cake lovers for special occasions.
Provided by Steve P.
Categories Dessert
Time 1h20m
Yield 1 Ten inch tube pan, 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 387.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 52.9, Sodium 304.5, Carbohydrate 70.5, Fiber 1.7, Sugar 41.3, Protein 6.4
HONEY CAKE
Try James Martin's super easy honey cake recipe for a bee-autiful afternoon tea. The honey you use will have quite an impact on the flavour of the cake - from a light orange blossom to a rich chestnut honey.
Provided by James Martin
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.
- Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.
- Remove from the heat and mix in the eggs and flour.
- Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.
- Cool slightly in the tin before turning out onto a wire rack.
- While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.
HONEY CAKES | WINNIE THE POOH
Provided by Bryt @ InLiterature.net
Time 1h30m
Yield 18
Number Of Ingredients 12
Steps:
- In a saucepan, over medium heat, stir together the honey, the brown sugar and butter, until the sugar melts.
- Let cool until the mixture can be touched ( be careful not to burn yourself if testing!)
- Pour the mixture into the mixing bowl, then whisk in the eggs.
- Add in the milk, then stir in the flour, baking powder and baking soda.
- Prep your cake pans by buttering with melted butter, and sift flour over to coat the butter.
- Turn over the cake pans to remove any excess.
- Fill the cake pans with the cake mixture to 3/4 full.
- Bake in a 150C preheated oven for ~1 hour.
- Repeat until all mini beehive cakes are baked. Alternatively, make one set of mini beehive cakes and make one large beehive (see Amazon links in notes). Set aside to cool.
- In a saucepan, stir together the honey, brown sugar and pinch of ginger. Warm until the sugar is dissolved and the honey mixture starts to bubble around the edges.
- Place the mini beehive cakes onto a baking paper lined tray and pour the honey mixture over. Let sit to soak for 1/2 hour.
- Turn on oven to 160C, pour pure runny honey over the cakes and place in the oven for 15-20 minutes, making sure the honey doesn't burn.
- Remove and let cool before serving.
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.
HONEY CAKE RECIPE
I highly recommend to make the cake 1-2 days ahead of time. It will taste better and the flavors will be stronger. Keep it in the fridge but serve it at room temperature. If you want a super fluffy and airy cake, you can use the same recipe but separate the eggs. When the recipe calls for mixing eggs with sugar and honey, use only the egg yolks. After mixing all the ingredients, whisk the egg whites with a mixer until they form soft peaks, then gently fold into the batter using a spatula.
Provided by Shiran
Number Of Ingredients 14
Steps:
- Preheat oven to 340°F/170°C. Grease a 9×5-inch loaf pan.
- 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.
- Pour the batter into prepared loaf pan. Sprinkle with nuts. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10 minutes, then remove from pan and set on a wire rack to cool completely.
- The cake tastes better a day after it's made. It's best served at room temperature. Cake will keep for 5 days in an airtight container in the refrigerator.
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
BOLO DE MEL RECIPE (PORTUGUESE HONEY CAKE)
A light and flavorsome cake with no-fuss preparation, this simple Honey Cake (locally known as Bolo de Mel) is an excellent treat for afternoon snacks or after-meal dessert. Serve it with coffee, tea, or even with a glass of wine!
Provided by Neriz
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C (350°F).
- Grease and flour an 8-inch cake pan; then set aside.
- Sift and mix flour, baking powder, and cinnamon into a medium-sized bowl.
- Using a separate large mixing bowl, cream egg yolks and sugar.
- Add the softened butter, honey, olive oil and aniseed powder. Mix.
- Add the sifted dry ingredients. Mix until just combine.
- Using a separate medium bowl, whip egg whites to stiff peaks.
- Fold beaten egg whites into the cake batter.
- Pour cake mixture into greased and floured pan.
- Tap cake pan on the counter to remove bubbles on the mixture.
- Sprinkle with sliced almonds on top.
- Place cake pan in the lower part of the oven for 35 to 40 minutes, or until a dry toothpick comes out when you test the center.
- Remove pan from the oven and set aside for at least 15 minutes.
- Transfer into a serving plate.
- Slice and serve individually, sprinkling with more sliced almonds, if desired.
Nutrition Facts : Calories 165 kcal, Carbohydrate 17 g, Protein 5 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 98 mg, Sodium 90 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
MY GRANDMOTHER'S HONEY CAKE
We recently rediscovered a treasured recipe that's as sweet as honey, just like the grandma who first shared it with us. This homemade honey cake recipe is one that warms our hearts and our bellies, 'cause it's full of spices and tummy-lovin' ingredients.
Provided by Ginsburg Enterprises
Categories Cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F. Coat two 4- x 8-inch loaf pans with cooking spray.
- In a small bowl, combine honey and baking soda; mix well and set aside.
- In a large bowl, beat eggs, oil, vanilla, and sugar. Add coffee and wine; mix well. Add remaining ingredients and the honey mixture and beat until thoroughly combined. Pour into loaf pans.
- Bake 60 to 65 minutes, or until toothpick inserted in center comes out clean.
HONEY CAKE CHINESE DESERT
Steps:
- Add eggs, sugar, honey and oil to mixer and beat until everything has dissolved. The mixture should be a light creamy colour.
- Sift flour and baking powder into the mixture from step 1. Add vanilla extract, almond and sesame into the mixture and mix everything evenly.
- Put a couple sheets of baking paper into a square baking tray (20cm x 20cm x 3 cm) and pour the cake mixture into it. Set the oven at 150C and bake for around 35 minutes.
HONEY POUND CAKE
A delicious bundt cake with a mellow honey flavor.
Provided by Pilar Hernandez
Categories Sweets
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 180C or 350F.
- Pour the honey in a glass pyrex bowl add butter and heat in microwave on high for 30 seconds, stir well (for 1 minute), this should melt all the butter and mix with honey, if it is necessary, heat 20 seconds more. Or do the same in a small pan.
- With a mixer, beat eggs on medium speed until frothy, about 2 minutes, add the honey and melted butter, milk, salt, and vinegar.
- Beat on low speed until mix. Add the flour with the baking powder and pour over the batter, beat at medium speed for 1 minute. At first, the dough will look lumpy, keep beating until it is homogenous and look like a batter. Pour into a buttered pan covered you may use a long pound cake pan or a bundt cake pan or make 12 muffins, just remember not to fill a lot of the pan.
- Bake 45-50 minutes for large cakes or 25-28 minutes for muffins, test with a stick it should come out dry.
- Cool in the pan 5-10 minutes, remove from the pan and let cool completely.
- You can save it in a bag for up to 3 days or freeze up to 3 months.
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.
CLASSIC HONEY CAKE
The Classic Honey Cake or Medovik is an authentic Ukrainian cake, considered to be one of the most popular desserts in Slavic countries. According to the classic recipes, the honey cake is made with several layers. It takes a little to bake, but the whole process might take some patience.
Provided by Discover Ukraine
Categories Desserts
Time 3h1m
Yield 8
Number Of Ingredients 8
Steps:
- 1. Melt the honey, 50g of butter, 1 glass of sugar on the water bath. Continuously stir and make it sit melted for 5 mins until it is fully combined. Add the soda, and stir for one minute more.
- 2. Set aside the honey batter from the water bath and let it cool for 2-3 mins. Add 2 eggs, stir quickly with a whisk, and then add 350g of flour so far the eggs aren't curdled. Stir the pastry well and then put in into the freezer.
- 3. Put the pastry out of the freezer; divide it into 8 parts of the same size. Shape every piece in a ball and put them into freezer one more time. Heat oven to 200C.
- 4. Put one ball out of the freezer, roll it out on the flat work surface dusted with flour. It should be shaped as a thin circle.
- 5. Use the bottom of the round plate of spring form pan to trace a circle of pastry. Remove the trimmings and set them aside.
- 6. Line the baking tray with baking parchment, put the pastry on it, and round it with pastry trimmings. Bake for 3-5 mins.
- 7. Meanwhile the one layer is in oven, you should make the second one and prepare it to be baked. Make the 8 more layers. Put them aside and cool.
- 8. Combine half of a glass of milk, 1 egg, a glass of sugar, and 30g of flour. Bring the remaining milk to the boil. Pour the warm milk into the egg batter, and stir it well. Cook the cream until it is dense.
- 9. Add the vanilla sugar to the cream, stir and set aside from heat. Add 50g of soften butter, and whip the cream with whisk. Cool the cream.
- 10. Poke the pastry layers with forks therefore they will soak in the cream better. Spread the cream (2-3 tablespoon for every layer) over the pastry layers, and put them one upon one. Generously coat the top and every side of the cake with cream.
- 11. Crumble the pastry trimmings up. Sprinkle the top and sides of the honey cake with them.
- 12. Put the honey cake in a cool place for a night (at least 8 hrs).
More about "honey cake food"
THE BEST RUSSIAN HONEY CAKE - MOMSDISH
From momsdish.com
4.8/5 Total Time 3 hrsCategory Cake, DessertCalories 562 per serving
- This cake dough is made on a steam bath. Preheat water using a bowl on top of the boiling water, make sure the bowl does't melt. Place butter, honey and sugar, and let it stand there until it's all melted.
- Whip butter together with cream cheese and condensed milk. Once they are well mixed together, add whipping cream. Whip until the cream is very thick.
HONEY AND CINNAMON CAKE - FOOD FROM PORTUGAL
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HONEY CAKE - FOOD FROM PORTUGAL
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HONEY CAKE WITH HONEY BUTTERCREAM RECIPE - LOVEFOOD.COM
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HONEY CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (26)Total Time 1 hr 10 minsServings 1Calories 259 per serving
- Sprinkle 3/4 cup of the sliced almonds in the bottom of the pan, reserving 1/4 cup for the batter., In a medium bowl, whisk together the flours, baking soda, and salt; set aside.
- Stir in the reserved flour mixture, then the sour cream or yogurt and reserved almonds., Scrape the sides and bottom of the bowl to be sure everything is evenly moistened, then mix for one minute more., Gently pour the batter over the almonds in the prepared pan., Bake for 50 to 55 minutes, until the edge of the cake pulls back from the edge of the pan.
PLANT-BASED JEWISH HONEY CAKE - JEWISH FOOD HERO KITCHEN
From jewishfoodhero.com
Estimated Reading Time 5 mins
- In a large bowl, combine the flour, baking powder, baking soda, sea salt, and pumpkin pie spice; whisk to blend.
- In a separate large bowl, whisk together the applesauce, non-dairy milk, honey, and vanilla. Add the dry to the wet ingredients and stir to combine. Don’t overmix.
NADIYA'S RUSSIAN HONEY CAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 10Category Cakes And Baking
- Put the butter in a small saucepan, bring to the boil, then reduce the heat and cook until starting to brown. As soon as the little grains of milk solids become dark, take off the heat.
- Roll the dough into a sausage shape and divide into 8 equal pieces. You can weigh them if you want to be exact. Dust a surface and your hands generously with flour and shape the 8 pieces into balls.
- Line 2 baking trays with baking paper and preheat the oven to 180C/160C Fan/Gas 4. Find or create an 18cm/7in round template, using a plate or the base of a cake tin, for example.
- Dust a ball of dough with flour, then place between 2 sheets of baking paper and roll out to about 3mm thick. Use the template to cut out a circle, making sure to keep all of the scraps.
- To make the filling, mix together the soured cream and icing sugar really well in a bowl. Place the double cream in a separate large bowl and whip to soft peaks.
- It is best to assemble this cake directly on a serving plate (one that can fit in the fridge). Use a dab of the cream filling to secure the first circle onto the serving dish.
- Put the baked scraps in a food processor and blitz to a fine crumb. Mix in the roasted hazelnuts and salt. For extra decoration, I like to create a heart-shaped template that just fits the top of the cake and lay that on top, but choose whatever shape you like – even use a doily, if you can find one or know what one is!
- Take the crumb mixture and gently press onto the sides and the top around your template, before removing it. You might have to pipe more filling onto your shape to neaten up the edges.
ROSH HASHANAH HONEY CAKE RECIPE — MOIST AND DELICIOUS
From allwaysdelicious.com
Reviews 307Calories 265 per servingCategory Dessert Recipes
- Preheat the oven to 350°F and generously grease the baking pan(s) with nonstick cooking spray, baking spray, or butter. (Use either three 9-by-5-inch loaf pans, one 9-by-13-inch baking pan, or any equivalent-sized pans.)
- Add the oil, 3/4 cup of the honey, sugar, brown sugar, eggs, vanilla, coffee or tea, and orange juice. Mix thoroughly, until all ingredients are combined and no lumps remain.
THE MOST AMAZING RUSSIAN HONEY CAKE - CLEOBUTTERA
From cleobuttera.com
4.5/5 (300)Servings 9Cuisine RussianCategory Cakes
- Line 2 or 3 (or more) baking sheets with see-through silicon mats. On a large piece of paper, trace a circle around a 9-inch pie or cake pan and place the paper underneath one of the silicon mats. If you don't have silicon mats, trace the 9-inch circles directly onto 11 baking-sheet-size pieces of parchment paper. Place a piece of parchment tracing-side-down on a baking sheet. Set aside.
- Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. Bring to a simmer, then reduce the heat to medium. Cook the honey, stirring occasionally with a heat-proof spatula, until it the color darkens and turns from pale yellow to dark amber; about 3 minutes. Turn off the heat and carefully add 1/4 cup water. Allow the honey to sputter until it stops bubbling, then whisk to combine. Transfer to a heatproof measuring cup with a spout, and set aside.
- Fill a medium saucepan with 2 inches of water, and bring to a simmer. Combine 1/4 cup burned honey, 3/4 cup honey, sugar and butter in a large heat-proof bowl, and place over the pot of water, making sure the simmering water is not touching the bottom of the bowl.
HONEY CAKE (HONIGKUCHEN) RECIPE - ALEX HRABOVSKY | FOOD & WINE
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.
- Using an electric hand mixer, beat egg whites in a medium bowl on high speed until soft peaks form, about 1 minute. Gradually fold egg whites into flour mixture. Spoon batter into prepared pan. Sprinkle with almonds.
HONEY CAKE RECIPE - DESSERT.FOOD.COM
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5/5 (3)Total Time 1 hr 55 minsCategory DessertCalories 193 per serving
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.
POLISH HONEY CAKE WITH SEMOLINA CREAM • ELECTRIC BLUE FOOD ...
From electricbluefood.com
5/5 (5)Category DessertCuisine Jewish, PolishCalories 722 per serving
- Start by making the cream, as it needs to be completely cooled to be used. Combine the milk, and vanilla extract in a saucepan and bring to a boil. Add the semolina stirring continuously. Simmer for 4-5 minutes, until the mixture has nicely thickened. Lower the heat if it sticks to the bottom of the pan.
- Place the bowl in a cold water bath to lower its temperature. When it has cooled some, you can place it in the freezer and stir it every few minutes to speed up the cooling process.
- To make the honey cake layers, combine all the ingredients in a food processor and blitz until incorporated. Stop the blades from time to time to scrape the sides of the bowl, and if necessary give the dough a quick knead to make a homogeneous ball.
- Crumble some dough over a piece of parchment paper, cover with a second paper and roll the dough with a rolling pin until about 2-3 mm thick. Cut the dough the size of the baking tin, using the bottom of the actual dish as template. Set aside and repeat until you have used your dough to make 4 pastry layers.
HONEY CAKE WITH CITRUS FROSTING RECIPE - FOOD & WINE
From foodandwine.com
5/5 (2)Category CakeServings 1Total Time 4 hrs
- Make the cake Preheat the oven to 350°. Grease an 8-inch springform pan with baking spray and line the bottom with parchment paper. Wrap the outside of the pan with foil and set on a rimmed baking sheet.
- In a bowl, whisk the flour, cinnamon, baking powder, baking soda, salt, cloves, allspice and ginger. In another bowl, whisk the oil and honey. In a stand mixer fitted with the whisk, beat the eggs with both sugars at medium-high speed until thick and nearly doubled in volume, 4 minutes. Slowly beat in the oil-honey mixture until just combined, about 1 minute. (The batter will look broken but will emulsify.) In a measuring cup, combine the coffee, orange juice and vanilla paste. At low speed, beat the dry ingredients and the coffee mixture into the batter in 3 alternating additions, until just combined.
- Scrape the batter into the prepared pan. Bake for about 55 minutes, until a toothpick inserted in the center comes out clean. Transfer the cake to a rack and let cool for 1 hour. Run a knife around the edge of the cake and remove the springform ring. Invert the cake and remove the springform bottom. Discard the parchment. Let the cake cool completely, about 45 minutes, then transfer to a large plate.
- Meanwhile, make the frosting In a small saucepan, whisk 1/2 cup of the granulated sugar with the flour, then whisk in the milk. Bring to a boil over moderately low heat, whisking constantly, about 10 minutes. Scrape into a heatproof bowl and press a sheet of plastic wrap directly onto the surface. Let cool for 1 hour.
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