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romanian honey cake

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

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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yield 15 serving(s)
prep time 10 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For romanian honey cake

  • 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

  • 1
    Pre-heat oven to 170oC (350oF) and well grease and line a 20cm (8 in) square cake tin.
  • 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.
  • 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.
  • 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.
  • 5
    After 24-48 hours, slice and serve with butter.
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