So, Honey, Where Was That Cake?

I

t is hard to overestimate the role of honey in Russian culture generally and Russian cuisine in particular. The Russian word for honey, myod, is the same word used for mead, the first alcoholic brew in old Rus’. 

In past issues of Russian Life, in our Survival Russian column, we have written on the honeymoon (ωӂ˚È ÏÂÒflˆ—myedovy mesyats) and the delicious cold honey drink (ωӂÛı‡—myedovukha). And of course there is that cliché ending to Russian fairy tales: “... And I was there, drank honey [mead] and beer, down my mustache it flowed, but it never got into my mouth.” 

Now we come to the popular honey cake, baked in virtually every Russian household. Arguments may rage, but there is nothing like a hearty piece of ωӂ˚È ÚÓÚ with tea to wind up a family dinner. This recipe comes to us from the household of Russian Life’s Editor, Mikhail Ivanov, who insists that, now that he knows the secret recipe, he will make it himself sometime in the future. To which his better half responded: “í‚ÓËÏË ·˚ ÛÒÚ‡ÏË ‰‡ Ïfi‰ ÔËÚ¸!” (“I wish I could drink honey with your lips!”)  In other words, “That sounds too good to be true.” 

In any event, this recipe is a keeper. Try it on your friends and family. They are sure to “flock to it like bees on honey” (ÒÎÂÚflÚÒfl Í‡Í Ô˜ÂÎ˚ ̇ Ïfi‰). 

ingredients

Cake

8 tablespoons (1 stick) margarine

1 cup honey

1 egg

1⁄2 cup sugar

2 teaspoons grated lemon rind

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon vinegar

Cream filling

12 tablespoons (11⁄2 sticks) unsalted butter, room temperature

6 tablespoons powdered sugar

6 tablespoons sour cream

Grated chocolate

Chopped walnuts

DIRECTIONS

Preheat the oven to 350oF. Grease and lightly flour two 8-inch round cake pans.

In a small saucepan melt the margarine over low heat, then transfer it to a large bowl. Stir in the honey. 

In a small bowl beat the egg with the sugar, then add it to the honey mixture, stirring until no lumps remain. Stir in the lemon rind and the flour. 

In a small bowl mix the baking soda with the vinegar until it fizzes, then stir into the batter.

Turn the batter into the prepared cake pans. Bake for about 20 minutes, until the tops are golden and a cake tester comes out clean.

Let the cake cool in the pans on racks for 10 minutes, then turn out onto the racks to cool completely. 

Meanwhile, prepare the filling: Cream the butter and sugar until fluffy. Whip the sour cream until light, and then add it to the butter and sugar mixture.

To assemble the cake, spread the filling between the layers and on the top. Decorate with grated chocolate and chopped walnuts. 

Serve with tea.

Recipe courtesy Nadia Ivanov