Recette du jour

Polish Honey cake

In Eastern Europe many cakes are made with breadcrumbs or crushed nuts - especially almonds - as an alternative to flour.

Ideally, to make this cake you would need a brioche mould or even a ring mould is fine.


Polish honey cake

Preparation time : 30 minutes
Cooking time : 45 mins (+/-)

Ingredients

A little caster sugar
6 oz of honey
4 eggs, separated
2 oz light brown sugar
1/2 teaspoon vanilla essence
31/2 oz dry breadcrumbs
31/2 finely chopped walnuts
1/4 pint whipped cream (option)

Method

1) Grease and line the baking tin, sprinkle the caster sugar around the sides and bottom.
2) Warm the honey (still in its jar) in a saucepan of warm water, measure out the required quantity into a mixing bowl. Add in the egg yolks and sugar. Whisk until the mixture is light and foamy. Whisk in the vanilla essence.
3) Mix the bread crumbs and crushed walnuts. together in a separate bowl.
4) Whisk the egg whites until stiff, then using a metal spoon, alternatively and in small doses, fold the egg whites and the breadcrumb mixture into the honey mixture.
5) Verse the mixture into the mould and bake in the centre of the oven (180°c) until risen and golden coloured for 40 to 50 minutes.
6) Turn out onto a wire rack and leave to cool.

This is rich enough to be eaten as a dessert - with the whipped cream - or eaten simply for afternoon tea ... iced lemon tea is perfect for this time of year