Best 2 Traditional Honey Cake Recipes

Indulge in the delectable world of honey cakes, a culinary delight with a rich history and diverse variations. From the classic Russian Medovik to the aromatic Greek Melomakarona, each recipe offers a unique symphony of flavors and textures. Explore the traditional Russian Medovik, a multi-layered cake characterized by its moist and tender sponge cake layers, sandwiched with a velvety sour cream frosting and adorned with honey. Discover the secrets behind the perfect balance of sweetness and tanginess in this iconic cake. Embark on a journey to Greece with Melomakarona, a beloved Christmas cookie renowned for its crisp exterior and soft, honey-infused interior. Learn the art of shaping these cookies into intricate designs, then drenching them in a sweet syrup for an unforgettable taste experience. Explore the Austrian Honigkuchen, a spiced honey cake that captivates with its warm and comforting flavors. Unravel the secrets of creating the perfect balance of spices, achieving the ideal texture, and adding a touch of citrus zest for a refreshing twist. Delve into the intricacies of the Polish Piernik, a traditional gingerbread cake that combines the warmth of honey with the aromatic blend of spices. Discover the secrets of crafting this intricate cake, from preparing the dough to baking it to perfection.

Let's cook with our recipes!

KASUTERA (CASTELLA), THE JAPANESE TRADITIONAL HONEY CAKE

Kasutera (Castella), the Japanese Traditional Honey Cake image

Kasutera is a Japanese traditional sponge cake. With its angel food-like texture and its delicate flavor of honey, this cake is just perfect. Serve with adzuki paste (Japanese red bean paste) and ice cream.

Provided by ~melissa~

Categories World Cuisine Recipes Asian Japanese

Time 1h30m

Yield 6

Number Of Ingredients 8

Ingredients

1 teaspoon butter, softened, or as needed
1 ⅓ cups superfine sugar
5 tablespoons honey, divided
3 ⅓ fluid ounces milk
8 eggs
1 ⅓ cups superfine sugar
1 ⅝ cups all-purpose flour, sifted twice
1 cup sweet bean paste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a cake pan with parchment paper. Butter the paper and sprinkle with 1 teaspoon superfine sugar.
Bring a saucepan of water to a boil; pour into a large bowl.
Whisk 1/4 cup honey and milk together in a bowl until smooth.
Beat eggs with an electric mixer in a bowl placed over the hot water. Gradually add 1 1/3 cup superfine sugar; beat until smooth and mixture is warm. Remove bowl of egg mixture from the bowl of hot water and cool to room temperature, about 5 minutes. Return bowl of egg mixture to the hot water and continue beating. Repeat this process a few times until batter is foamy and thick.
Pour milk mixture into egg mixture and mix well using a spatula; stir in sifted flour until batter is mixed. Pour batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Spread the remaining 1 tablespoon honey over the top of cake. Serve slices with sweet bean paste and ice cream, if desired.

Nutrition Facts : Calories 709.8 calories, Carbohydrate 148.5 g, Cholesterol 251.1 mg, Fat 8.1 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 2.8 g, Sodium 108 mg, Sugar 104.7 g

PANFORTE DI SIENA - TRADITIONAL TUSCAN HONEY / NUT CAKE

Panforte Di Siena - Traditional Tuscan Honey / Nut Cake image

Well this is famous Italian honey and nut cake from Tuscany. It is a Christmas specialty but these days it is eaten year round and is fantastic with a good cup of coffee! In Italy this Panfote is sold in pretty boxes and served in VERY thin slices. From the book: "The Complete Book of Italian Cooking".

Provided by Um Safia

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

4 ounces skinless split whole almonds (or blanched)
4 ounces hazelnuts
3 ounces cut mixed peel
2 ounces glace pineapple or 2 ounces crystallized pineapple
2 ounces dried apricots (no-soak kind)
1 large orange, zest of, finely grated
2 ounces plain flour
2 1/2 tablespoons cocoa powder
2 teaspoons cinnamon
3 1/2-4 ounces caster sugar
4 ounces honey
icing or confectioners' sugar, for decoration

Steps:

Toast the almonds under the grill / broiler until lightly browned; place in a bowl.
Toast the hazelnuts until the skins split. Place on a dry tea towel and rub off the skins.
Roughly chop the hazelnuts and add to the almonds with the mixed peel.
Chop the apricots and pineapple fairly finely, add to the nuts with the orange rind; mix well.
Sift the flour with the cocoa and cinnamon, add to the nut mixture and mix evenly.
Line a round 8" cake tin or deep loose base flan tin with baking parchment.
Put the sugar and honey into a saucepan; heat until the sugar dissolves, then boil gently for approximately 5 minutes or until mixture thickens & begins to turn a deeper shade of brown.
Quickly add to the nut mixture and mix evenly. turn into the prepared tin & level the top using the back of a damp metal spoon.
Cook in a preheated oven, 150°°C / 300F for 1 hour. Remove from the oven and leave in the tin until cold. Remove from the tin and carefully peel off the paper.
Before serving, dredge the cake heavily with the icing sugar. Serve in very thin slices as this is an incredibly rich cake!

Tips:

Use fresh, high-quality honey. This will give your cake the best flavor.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake in a preheated oven. This will help the cake rise evenly.
Let the cake cool completely before frosting it. This will help the frosting set properly.
Decorate the cake with your favorite toppings. Some popular options include nuts, dried fruits, and chocolate chips.

Conclusion:

Honey cake is a delicious and festive treat that is perfect for any occasion. With its rich flavor and moist texture, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give honey cake a try. You won't be disappointed!