this weekend, we hosted a dinner party full of russian food.
the meal started with some borsht, moved on to a obscene amount of pelmeni, and ended with honey cake. and unlike most dinner parties i host, i actually made people work for their meals.
our guests arrived two hours early to slice onions, mix meats, and roll out dough for the main course. more on that later this week. but let’s start with the last course, the honey cake.
this cake, other than reminding me of my grandma, makes me happy because it’s light, sweet, and perfectly moist. it’s traditionally baked in a standard round pan, but i always love the way bundt cake pans make everything just a little fancier.
it’s perfect with tea, with coffee, or with a cocktail. and i believe it was enjoyed with all three last night.
- 3 eggs, yolks and whites separated
- 1 cup sugar
- 3 tablespoons honey
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 cup all purpose flour
- ¼ cup walnuts, chopped
- butter for pan
- Preheat oven to 350.
- Beat egg whites with a mixer until stiff peaks form. Set aside.
- In a large bowl, whip together egg yolks and sugar until mixture is almost white. Add in honey, baking soda, and sour cream. Mixing at low speed, gradually add flour and nuts and mix until batter is uniform.
- Gently fold in the egg whites.
- Generously butter a bundt cake pan (or a round 9 inch pan) and pour batter in. Bake for 35-40 minutes, until golden brown.
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