Recipe: Polish Honey Cake

polish honey cake

What better way to celebrate Australia Day than with a celebration cake.

I made this cake last year for a Polish colleague’s birthday.

I remember thinking what a ghastly amount of butter (about 1 stick or 250g) as I was making it, but it went down an absolute treat. This is most definitely a special occasion cake.

I was dreaming about it recently, so I made it again.

This took me about 3 hours to make from prep to washing up. If you want to pre-prepare the day before, you can grease and flour the cake tin, sift the flour, or even make the topping and store it in a jar. This will need to be warmed up again.

I got the recipe from big oven.

Polish Honey Cake

topping/glaze

105g butter (7 tablespoons)
184g dark honey (1/2 cup) less container
1/8 teaspoon salt
1 teaspoon vanilla extract
60g (1/2 cup) almonds

Melt the butter, add salt then add the honey. Stir until blended, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat. Add vanilla and almonds. Set aside.

prep pan & oven
Heat oven to 200 degrees C.
Trace out base of pan on baking paper.
Oil bottom and side of an 20cm/8 inch springform or cake pan. Line it with the pre-traced baking paper. Dust pan with flour, knocking out excess and set aside. I stored mine in the fridge.

the cake

230g plain flour (1 3/4 cups)
75g (1/2 cup) unsalted butter, at room temp
1 tablespoon Baking Powder
1/2 teaspoon Salt
5 tablespoons white sugar
1/4 cup dark honey
2 large eggs, at room temperature
1 teaspoon Vanilla extract
1/2 cup full-cream milk; at room temperature

In a small mixing bowl, sift together the dry ingredients. Flour, baking powder, salt. Set aside.

In your large, main mixing bowl, combine butter and sugar until ‘fluffy’, mix in the honey.

Add the eggs, one at a time, beating after each addition. Add vanilla and beat to combine.

Add small amounts of the flour mixture alternately with the milk, beginning and ending with the dry ingredients, mixing until just blended after each addition, and scraping down the sides of the bowl with a spatula as needed. This is the bit that takes the most time.

Polish honey cake: mixture

Turn the batter into the prepared pan, distributing evenly. Pour and spread the topping mixture evenly over the cake.

Place the cake pan on a baking tray and bake in the center of the preheated oven for about 35 minutes, or until a skewer or toothpick inserted into the center of the cake comes out clean. Cake should spring back when gently touched in the center. When the cake is done, let cool in the pan on a wire rack for 10-15 minutes, then turn out onto the wire rack to finish cooling completely.

If making this cake as individual cupcakes, fill each cupcake mould halfway or else they overflow. Bake for 15-20 minutes.

Serve with plain yoghurt to cut through the richness of the cake.

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One response to this post.

  1. […] and burnt. Because it has so much honey in it, it keeps quite well. Later on, I am reminded of my Polish Honey Cake. Mmm, oh yeah I need to make that one […]

    Reply

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