Honey cake bliss: A festive delight steeped in tradition
Many people in my family eagerly anticipate this baked delicacy all year. Preparing multiple honey layers requires time, so it's understandable that the cake is reserved for special occasions. However, the effort is always appreciated, as the sweet and crumbly layers taste incredible when combined with plum preserves and semolina cream. The entire creation is topped with a rich melted chocolate glaze.
Gingerbread is not the only treat symbolically linked with Christmas traditions. Honey cakes were once believed to ensure the health of the entire family. In numerous households, the honey cake is the highlight of the festive table. The cake reaches its full flavour on the second day, so avoid leaving it until the last minute to bake it.
where does the honey cake recipe come from?
Tracing the precise history of this baked delight is challenging because the practice of adding honey to cakes was known in ancient Rome. During the Middle Ages, honey cakes were baked across various regions of Europe. Some evidence suggests that the recipe has Armenian roots.
How to make honey cake with plum preserves and semolina cream?
To start, prepare the cake layers. Three layers should suffice, but if you wish to make a taller cake, you can bake 5 to 6 honey layers.
Ingredients for the cake:
- 500g plain flour,
- 1 teaspoon baking powder,
- 110g icing sugar,
- 4 egg yolks,
- 3 tablespoons liquid honey,
- 200g cold butter.
Other ingredients:
- 8 tablespoons semolina,
- 1 tablespoon vanilla pudding powder,
- 700ml milk,
- 110g sugar,
- 200g soft butter,
- 200g plum preserves,
- 1 bar of dark or semi-sweet chocolate,
- 50ml heavy cream.
Instructions:
- Sift the flour onto a board, and mix it with the baking powder and icing sugar. Add the cold butter and chop it with a knife. Form a mound, create a well, and add 4 egg yolks and 3 tablespoons of honey. Quickly knead the dough into a ball. Divide it into 3 equal parts, wrap each in cling film, and chill in the fridge for at least 30 minutes.
- Roll out the first portion of dough on baking parchment. Transfer to a large rectangular baking tray, prick with a fork, and bake in an oven preheated to 180°C for 15 minutes.
- Once baked, set the cake aside to cool. Prepare the remaining two layers of honey cake in the same manner.
- To prepare the semolina cream, bring 500ml of milk to a boil. Mix the vanilla pudding powder, semolina, and sugar with the remaining 200ml of milk. Add to the boiling milk and stir vigorously until a very thick consistency forms. Set aside to cool completely. In a bowl, cream the butter at room temperature, adding the cold semolina mixture one spoonful at a time.
- Spread half of the plum preserves and half of the cream on the first layer of honey cake. Cover with the second layer and spread the remaining preserves and cream, then top with the third layer.
- Finally, prepare the glaze. Melt the chocolate bar in a double boiler. Mix with the cream and spread the glaze evenly over the top of the cake. Place the completed honey cake in a cool area for at least 12 hours.
