romanian honey cake

Name: Romanian Honey Cake
Prep time: 10 min
Cook time: 1 h 15 min
Yield: 15
Cuisine: Eastern European
Ingredients: - 2 1/2 cups flour; - 1/4 tsp bicarb soda; - 1 tsp ground cinnamon; - 5 eggs at room temp; - 1 cup brown sugar; - 350g (11oz) warmed honey; - 5 tb vegetable oil - not olive

7 Pinches

Betty Bramanis

Sydney

Updated on Feb 17, 2018

From the author Charmaine Solomon. A dense, rich honey cake best made 1 - 2 days in advance, covered and left to become more flavourful and slightly sticky. Serve each slice with a swipe of butter.

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prep time 10 Min

cook time 1 Hr 15 Min

method Bake

yield 15 serving(s)

Ingredients

- 2 1/2 cups flour
- 1/4 tsp bicarb soda
- 1 tsp ground cinnamon
- 5 eggs at room temp
- 1 cup brown sugar
- 350g (11oz) warmed honey
- 5 tb vegetable oil - not olive

How To Make romanian honey cake

Step 1

Pre-heat oven to 170oC (350oF) and well grease and line a 20cm (8 in) square cake tin.

Step 2

Sift the flour, cinnamon and bicarb into a large bowl that fits and electric mixer (or use a hand held mixer). Add the remaining ingredients and beat at a medium speed for 5 minutes remembering to scrape down the sides.
Step 3

Pour batter into the prepared tin and bake for 15 minutes. Reduce heat down to 150oC (300oF) and continue cooking for a further hour.
Step 4

When tested the cake should not be over cooked, but the top should have a slight stickiness to it (but a skewer should come out clean). Cool in the tin for 20 minutes. Turn out on to a wire rack and allow to cool completely. Place in a cake tin (I use a tupperware cake storage container) for a day or two.
Step 5

After 24-48 hours, slice and serve with butter.
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