Latvian Honey Cake

Latvian Honey Cake

This delightfully different cake recipe was given to me by a lady on my Bettys cookery course. She was Latvian and very forthcoming with her country's recipes and techniques, even bringing a finished cake for us all to sample and a handout. This additional 'bonus' recipe is actually one of the most interesting and delicious recipes to come out of the course and it proves that sometimes it is the unexpected sources which bring us inspiration. This cake is so easy to make and looks spectacular- a leaning tower of honey.


 Latvian Honey Cake

Ingredients
250g honey
375g plain flour
4 medium eggs
1tsp baking soda

600ml sour cream
225g caster sugar
1 tbsp lemon juice

Method

1. Turn the oven to 180C. Grease and line your chosen baking tray. I used a standard round victoria sandwich tin.
2. Pour the honey into a saucepan and warm, stirring until runny, add the baking soda and remove from the heat once it starts to react and bubble. Allow to cool slightly.
3. In a separate bowl whisk the eggs. Add them to the honey a little at a time until you get a smooth consistency. Ensure the honey is not too hot as this will cook the eggs!
4. Sift the flour into the mixture and combine into a stiff paste.
5. Spoon one fifth of the mixture into your baking tray and spread evenly with a palette knife. It is a thick mixture so be patient.
6. Place into the oven and bake for 5-8 minutes until golden and firm to the touch.
7. Remove from the oven allow to cool slightly and remove onto a cooling rack.
8. While the first cake is baking begin the greasing, lining, spooning and spreading of the second fifth.
9. Repeat this until you have 5 layers for your cake.
10. Now for the filling. Whisk together the sugar and sour cream until smooth. Add the lemon juice. It is very runny so don't worry.
11. Place one of the cooled cakes onto a board. Carefully pour the cream over the cake, slowly. Allow this to sink into the sponge and add a little more. Allow it to seep in for a few minutes.
12. Place another layer onto the first and repeat the process until you run out of layers.
13. Place into the fridge overnight. Serve with a sprinkling of icing sugar.