I made the Ukrainian Honey Cake!
10 years ago
last modified: 10 years ago
Yesterday, I started making the Ukrainian Honey Cake--it has to be made 24 hours in advance. You can see by the photo below that there was flour all over! The dough scraps in the photo were baked and crumbled, to put on the top and sides of the cake.
The next photo is of the cake, done and ready to eat! The only variation I made to the recipe was to add a drizzle of honey to two of the nine layers, for an extra burst of bee-goodness! You can tell by the colors of the layers that I left a few in the oven for a bit longer. Dang, it tastes good!
Here's the link to my original post with a photo of the cake I ordered in a restaurant::Ukrainian Honey Cake - original post
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10 years agoRelated Discussions
When you say 'I'm going to bake a cake', what do you mean?
Comments (62)I love beets. Especially ones fresh from the garden then roasted. Then there's Harvard Beets and pickled beets. I've been craving roasted brussels sprouts, but neither husband nor dd like them...dd used to, but now she's so anti-mom she's sworn off lots of stuff she used to like. Grits I learned to like when I was in Grad school in Billsburg, VA. I liked to go to the Chickahominy House to have a Virginian breakfast: eggs over easy, a slice of Virginia ham and grits, with a buttermilk biscuit. You could have redeye gravy, but I preferred to smush my eggs into the grits. Then there's egg/cheese/grits casserole. Cornbread is best slathered with butter, or drizzled with honey. I rarely do both anymore, but I used to. I brought rolls for the trip to MI to have Thanksgiving. I was up until 2:00 am on Thursday making them. I intended to make whole wheat "brown and serve" rolls, but I didn't hear the timer ding, and so in a panic, I baked them completely so I could taste test and make sure they were edible (they were, although some were big enough to be hamburger buns). For the young fry I made PIllsbury crescent rolls...as I know that dd and others prefer those. On the way home today she was munching on one and said "Oh, what is is that makes crescent rolls so yummy." "in a word," I said, "lots of fat." I have to say that driving up to Hastings, MI on Thursday morning was wonderful. A typical Michigan Thanksgiving day--misc. flurries and the sun breaking through glowering clouds over golden and russet fields which had been lightly frosted with a diamond dust. Breathtaking....See MoreHas anyone made Pierre Hermé's Ispahan Loaf Cake?
Comments (10)I haven't made that cake but have made or eaten rose flavored desserts for Shakespearian, Elizabethan, or Persian dinners. Rose is somewhat of an acquired taste so if you want to make a pink birthday cake for your GD, I would stick with a more conventional flavor like strawberry or raspberry and make the Ispahan cake for an event where other desserts will be present. Here's a drink using rose water that is made in Iran for special occasions. ALMOND ROSE WATER DRINK (Schraab el'Loz) - 4 servings 3/4 cup blanched whole almonds 2 1/2 cups ice water 3/4 cup sugar 1/2 tsp. rose water 20 ice cubes In a food processor, grind the almonds until very fine. Transfer the almonds to a blender, add 1 cup of the ice water and process until frothy. Spread a large piece of doubled cheesecloth over the top of a large bowl and pour the almond mixture into the center of the cloth. Gather the sides of the cloth together to form a bag and gently squeeze the bottom in order to extract the "milk" of the almonds. When most of the liquid from the almonds has been extracted, open the bag and pour in 1/2 cup more of the ice water over the almonds and squeeze for another 5 minutes. Once the almonds have lost all their taste, discard them along with the cheesecloth. Transfer the almond "milk" to a small saucepan. Add the sugar and bring to a boil over medium heat until the liquid is thick enough to coat a spoon, about 20 minutes. Remove from heat and allow to cool to room temperature. Stir in the rose water. Refrigerate until completely chilled, about 2 hours. (You may freeze the almond syrup in a covered jar at this point. When ready to serve, defrost completely and continue with next step of recipe.) When ready to serve, place the remaining 1 cup ice water, almond syrup, and ice cubes in a blender and mix on high speed until frothy like a slushy drink (add ice cubes 2 to 3 at a time, tasting as you go so as not to dilute the drink too much). Serve in tall glasses or champagne flutes....See MoreLindac's Apple Cake with Cake Gravy
Comments (9)here ya go....those formatting problems with the fractions are really beyond annoying! Apple Cake 4 cups chopped apples 1 1/2 cups sugar 1/2 cup raisins ( I use chopped other fruit like dried peaches or apricots) Mix and let sit for about an hour ( less is OK) 2 cups flour 1 1/2 tsps baking soda ( I like 3/4 tsps soda and 3/4 tsps BP) 3/4 tsps salt 1T cinnamon 1/4 tsp nutmeg Mix dry ingredients 2 eggs 3/4 cups veggie oil 1 tsp vanilla beat together 1 cup chopped pecans if desired. Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires. Pour into greased 9 by 13 pan and bake 350 until done�..40 to 50 minutes. Serve with cake gravy! Cake Gravy Mix 1 cup sugar ..half brown half white 1 stick butter 1/2 cup light cream 1 tsp vanilla�. Mix all and cook all in a sauce pan for about 5 or 6 minutes until caramel colored. Serve warm over the cake....See MoreHas anyone ever made Medovik--Ukrainian Honey Cake
Comments (3)Oh Carol, thanks for the grin! Yes, I think Winnie The Pooh would thoroughly enjoy this cake! Annie, I took that photo before we (me, DH, and his BFF) dug into it at the restaurant... Oh yeah, I just find it soooooo difficult to eat those experiments! (NOT!) Thanks for the input! I figure I'll make the layers on Tuesday, fill on Wednesday, and tuck into it on Thursday. It's supposed to be good for at least 4 days when it's all finished...or else, it never lasted past that 4th day because it was gone into people's tummies! Smiles, Sooz...See More
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