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Ukrainian Honey Cake 

(МЕДОВИК)

To celebrate Ukrainian culture, we made one of the absolute hits in Ukrainian dessert menu – Honey Cake.

Honey sweetness is nicely balanced by soured cream used for icing and layers between the sponges. Mishka Mountain Flowers honey from our range would be the best option for this cake.

The recipe is taken from the book #Mamushka written by @oliahercules, one of the brilliant people behind #CookForUkraine who are doing tremendous charity work to support Ukraine.

Ingredients

Serves 8–10

Sponge

200g butter, cubed and chilled, plus extra for greasing

2 eggs, lightly beaten

200g golden caster sugar

200g honey

1 teaspoon bicarbonate soda

1 tablespoon white wine vinegar

300g plain flour

150–200g pecans, half left whole, the rest toasted and roughly crushed

Cream

500ml soured cream

100g golden caster sugar

Grated zest and juice of half a lemon

Method

  1. Preheat the oven to 180C / Gas Mark 4, and lightly butter 4x24cm cake tins (or use 2 in batches).
  2. Mix eggs, butter, sugar and honey together in a large heatproof bowl and place it over a small saucepan of simmering water. Give it a stir, to help the butter to melt, then whisk with an electric whisk until the mixture becomes warm and fluffy. Let it cool.
  3. Place bicarbonate of soda in a cup and pour the vinegar over the soda, then tip the foaming mixture into the honey mixture and give it a vigorous stir.
  4. Gradually fold in the flour to form a thick but fluid batter.
  5. Spoon one quarter of the mixture into each prepared cake tin and bake for 15 minutes or until deep golden. The sponges will still be soft while warm, so let them cool before taking them out of their tins.
  6. For the cream, put the soured cream into a large bowl and whisk with an electric whisk. Add the sugar and whisk some more, then add the lemon zest and juice and whisk again until the cream is fluffy. Use half the cream to sandwich the 4 sponge layers together, then use the remaining cream to cover the top and sides. 
  7. Decorate the sides with the crushed nuts. Use the pecan halves to decorate the top of the cake. Alternatively, crush all the nuts and sprinkle them evenly all over.
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