Kovrizhka Honey Cake Food

HONEY CAKE

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.

RUSSIAN HONEY CAKE

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.

HONEY CAKE I

Steps:

• Mix coffee in hot water, and then cool.
• In a large bowl, beat the yolks with the sugar until creamy. Add the oil and then the honey, beating after each addition. Beat until the mixture is smooth and creamy.
• Sift and then measure 3 cups of flour. Combine with salt, baking powder, baking soda, and spices. Add these dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not overmix.
• Whip egg whites until stiff. Fold in three additions into the batter. Pour into 2 greased 8 inch square pans.
• Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.

CLASSIC HONEY CAKE

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).

HONEY CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9 inch round or 8 x 8 baking pan. Line with wax paper. Set aside.
• In medium bowl or with electric mixer, beat sugar, egg yolks and honey until well beaten and combined.
• In a separate bowl, sift together, flour, baking power, baking soda and spices. Alternately add flour mix and coffee to egg and sugar mixture. Stir until well combined. Add in nuts.
• Pour batter into baking pan. Bake for one hour or until a tooth pick inserted into center of cake comes out clean.
• Cool on wire rack. Dust with confectioner's sugar before serving.

HONEY CAKE (LEKACH)

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.

KOVRIZHKA (HONEY CAKE)

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.

HONEY CAKE

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 CAKE RECIPE

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.