Polish Honey Cake Recipes

APOLONIA'S POLISH HONEY CAKE

Steps:

• 1. Preheat oven to 350ºC. Cream shortening and sugar.
• 2. Add egg yolks, whole egg and honey. Beat well. Add dry ingredients gradually; add coffee.
• 3. Beat egg whites until stiff. Fold into the batter.
• 4. Pour into well greased tube pan. Bake for 50 minutes or until done.

POLISH HONEY CAKE

Steps:

• Brush 4 (1 1/2 cup) brioche tins with melted butter, and sprinkle with 1/4 cup of the bread crumbs. Set aside.
• Preheat oven to 375 degrees F.
• Put honey in a mixing bowl and set over a pot of steaming water; warm until it gets loose. Add the sugar and egg yolks to the honey, and whisk until frothy. Remove the bowl from the heat and whisk in remaining 1 3/4 cups bread crumbs and hazelnuts.
• In a separate bowl, whisk the egg whites until stiff and fold into the batter.
• Place mixture into the brioche tins and bake for 45 minutes.
• When cool remove from pan and garnish with whipped cream and a drizzle of honey.

POLISH HONEY CAKE

Steps:

• Brush 4 (1 1/2 cup) brioche tins with melted butter, and sprinkle with 1/4 cup of the bread crumbs. Set aside.
• Preheat oven to 375 degrees F.
• Place honey in a mixing bowl and set over a pot of steaming water; warm until it gets loose. Add the sugar and egg yolks to the honey, and whisk until frothy. Remove the bowl from the heat and whisk in remaining bread crumbs and hazelnuts.
• In a separate bowl, whisk the egg whites until stiff and fold into the batter. Place mixture into the brioche tins and bake for 45 minutes.
• When cool remove from pan and garnish with whipped cream and a drizzle of honey.

PIERNIK (POLISH GINGERBREAD)

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a deep 20cm cake tin with baking parchment. Put the honey, sugar and butter in a medium saucepan and cook over a medium heat until fully melted. Remove from the heat and allow to cool. Put the flour and spices in a large bowl and mix everything together.
• Once the liquid ingredients have cooled, whisk in the eggs. Pour over the dry ingredients, whisking them together to form a smooth batter - be careful not to overmix as this can lead to a dry cake. Pour into the prepared tin and bake for 50-55 mins or until risen and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the pan for 20 mins before turning out onto a wire rack to cool completely.
• Once cooled, use a large serrated knife to slice the cake into 3 layers. Spread the jam across the 2 bottom cake layers, then reassemble the cake and set aside while you make the glaze. Put the cream, chocolate and honey in a medium pan and cook over a low-medium heat until the chocolate is melted and you have a smooth, pourable mixture. Put the cake on a wire rack set over a parchment-lined baking tray and pour over the glaze, making sure to cover the entire cake. Use a fish slice to carefully transfer the cake to a serving plate and allow the glaze to set. To decorate, dust with a little edible gold powder, if you like. Uniced, this cake will keep for up to 5 days. Once iced, enjoy within 3 days - just keep in the fridge, but remove before serving and eat at room temperature.