Thursday, 6 May 2010

Ukrainian Honey Cake


3 large eggs
150g/5oz Sugar
225g/8oz Honey
125ml/4fl oz Sunflower oil
1/2 Orange, juice and zest of
2 tbsp Plain yoghurt
450g/1lb Plain flour
1 level tsp Baking powder
1 level tsp Baking soda
1 level tsp Ground cinnamon
2 level tsp Ground ginger

Preheat the oven to 160C/325F/Gas Mark 3. Break the eggs into a mixing bowl and add the sugar, honey, oil, orange juice, zest and finally the yoghurt. Using a hand mixer on a low speed, beat together until smooth. Add the flour, baking powder, baking soda, cinammon and ginger, beat slowly until they form a creamy batter. Pour the batter equally into two 900g/2lbs load tins lined with greaseproof cases and place in the centre of the oven.

Bake for about 30-40 minutes or until well risen. Press the top of the cakes, if firm the cakes are cooked, if not turn down the temperature to 140C/275F/Gas Mark 1 or until the top feels firm when gently pressed. Turn the cake out onto a wire rack to cool.

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