3 Honey Cake Recipes

Honeycomb Cake:

1. Preheat oven to 340F (170C). Spray the honeycomb mold with cooking oil and set aside.
2. In a large bowl whisk eggs and sugar, whisk until combined.
3. Add oil, honey, salt, vanilla extract and whisk until combined. Add tea and whisk until combined.
4. Sift in flour, baking powder, baking soda, cinnamon and stir just until incorporated.
5. Pour the batter into prepared pan.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool slightly, then release from the mold.
8. Meanwhile make the syrup: in a small bowl whisk hot water and honey. Set aside.
9. When cake is ready, drizzle with the syrup.
10. Allow to cool before serving.

Medovik - Russian Honey Cake:

1. Preheat oven to 350F (175C).

2. In a heat proof bowl beat eggs with sugar until light and fluffy add butter and honey. Set the bowl over a bain-marie (double boiler). Stir until butter is completely melted and sugar is dissolved.

3. Add baking soda to the honey and butter mixture and whisk. Gradually add flour and mix with a wooden spoon until dough forms.

4. Knead the dough on a lightly floured surface. Divide into 8 equal pieces. Shape each piece into balls. Roll each piece into very thin layer, trim the rolled dough using a 7-Inch (18 cm) cake ring/cake pan.

5. Pierce each layer with a fork. Bake for 7-8 minutes or until golden. To save time, while baking one tray, roll out other dough pieces. Bake the leftover dough as well (it may take less time), let cool, then process baked leftovers into fine crumbs.

6. Make the cream: in a large place bowl heavy cream, vanilla extract and powdered sugar. Beat to medium-stiff peaks. Fold whipped cream into the sour cream until smooth.

7. Once the cake layers are cooled you can assemble the cake. Spread about 3 tablespoons of cream on one layer, Stack the second layer on top and repeat until you have 8 layers. Spread extra cream on top and sides. Spread reserved cake crumbs on top and sides of the cake.

8. Refrigerate the cake overnight.

Ricotta and Honey Cheesecake:

1. Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add ground almond and melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. In a large bowl place ricotta, honey and salt. Beat until incorporated and smooth. Add heavy cream, lemon juice, lemon zest and vanilla extract, beat until combined. add cornstarch and beat until combined. Add eggs, one at the time, beating to combine after each addition. Do not over beat.
4. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake the cheesecake for 50-60 minutes, until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours.
5. Release chilled cheesecake from the pan and serve.