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入门
French
Classic French Omelette
来源: 主厨
10 分钟1300 大卡
素食无麸质低碳水+1
Medivnyk
A dark, spiced honey cake with the honey cooked until it darkens before it goes in — dense, keeps for a week, and better on the third day than the first.
来源
食谱提供 Ukrainian home kitchens · 🏺 传统 · Black soil cooking — wheat, buckwheat, beetroot, cabbage and sour cream, and a table that is judged on how much of it there is.
Ukrainian · honey cake — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Ukrainian honey cake. Quantities, the darken-the-honey step and the two-day rest are this book's own.
Watch it being made · 3 videos
⏱ 100 分钟🍽 12 人份🔥 360 大卡🇺🇦 乌克兰
素食无坚果
步骤
Melt the honey with the sugar in a heavy pan and cook it 6 minutes over medium heat until it darkens a shade and smells of caramel.
💡 This darkening step is the whole cake. Skip it and you get a sweet sponge that tastes of nothing in particular.
Take it off the heat, stir in the bicarbonate of soda and stand back — it will foam up to three times its volume.
Beat in the butter until melted, then cool the mixture to lukewarm before adding anything else.
Beat in the eggs one at a time, then the sour cream and tea.
Fold in the flour, spices and salt until just combined. The batter is loose and dark.
Pour into a lined 23 cm tin and bake at 170°C for 50 minutes. Cool completely, wrap and leave 2 days before cutting.
💡 小贴士
- Two days wrapped is not optional if you want it at its best. The honey and spice need time to move through the crumb.
- It keeps a week at room temperature and freezes well. This is a cake built to last, not to be eaten warm.
- Layered versions — thin discs with sour cream between them — are the same batter rolled thin and baked in sheets.
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