A soft and tender cake with an incredibly vibrant honey aroma — absolutely delicious and wonderfully unique. This cake is incredibly easy to make, yet the result is remarkably tasty and fragrant. For this particular recipe, I recommend using baking soda. As I mentioned in my recent Mushroom and Broccoli Pie, batters with a significant amount of kefir, yogurt, or in this case honey as well, rise better with baking soda. I always slake my baking soda because I'm very sensitive to its aftertaste in baked goods when it hasn't been slaked. You can use any nuts you like, or swap them out for dried fruit — for example, finely chopped prunes or dried apricots.
Ingredients:
- 160 g flour
- 120 g plain yogurt or kefir
- 120 g sugar
- 120 g honey
- 2 eggs
- 1 tsp baking soda, slaked (level)
- 80 g nuts (I used almonds)
- Optional:
- 150 g sour cream
- 1 tbsp powdered sugar
- nuts for sprinkling
How to cook honey cake with nuts
Add the slaked baking soda and flour, and mix just briefly until combined. The batter will be fairly thin, similar to pancake batter.
Grease your baking pan (mine is 20 cm in diameter) and pour in the batter. Bake in an oven preheated to 180°C for approximately 35–45 minutes, or until a toothpick comes out clean.
Let the cake cool completely. The cake will turn out darker than most cakes due to the honey in the batter.
Mix the powdered sugar into the sour cream. Spread it over the cake and sprinkle with nuts if desired. If you're not serving the cake right away, it's better to add the sour cream topping later, as it may darken over time. You can also simply drizzle sour cream over each slice on the plate just before serving.
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