Honey Cake (Medivnyk)
A fragrant, layered honey cake moist with a touch of sour cream, perfect for a gentle finish to any Ukrainian meal.
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Total
- 2 hr
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 7
Preheat the oven to 180°C / 350°F (160°C fan) and line two 20 cm (8 in) round cake tins with parchment.
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Step 2 of 7
Whisk honey, sugar and butter together until pale and fluffy, then beat in the eggs one at a time.
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Step 3 of 7
Sift flour with baking powder and spices; fold into the honey mixture alternating with sour cream and milk until just combined
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Step 4 of 7
Divide the batter evenly between the tins, smooth the tops and bake for 35‑40 minutes, or until a skewer comes out clean
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Step 5 of 7
Allow the layers to cool in the tins for 10 minutes, then turn onto a wire rack to cool completely
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Step 6 of 7
Place one layer on a serving plate, spread a thin coat of sour cream, repeat with the second layer and cover the whole cake with the remaining sour cream, smoothing the surface
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Step 7 of 7
Mix powdered sugar with lemon juice to a drizzling consistency and pour over the cake, letting it set before serving
Notes from the kitchen
If honey is hard to find, use a light amber maple syrup; the cake stays moist for up to 3 days refrigerated, covered loosely with foil.
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