Honey cake

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to bake a honey gingerbread? Prepare your food. Choose good quality, natural honey, it is better if it is liquid. If your honey is candied, melt it in a water bath. Take black tea without additives. You can take brown sugar, the gingerbread will acquire a caramel taste.

2. STEP 2

   

   Boil water and brew tea using a teaspoon of tea leaves and 70 ml of boiling water. Let the tea brew.

3. STEP 3

   

   Add honey, sugar and tea leaves to the saucepan, straining it through a strainer.

4. STEP 4

   

   Place the saucepan on the fire. Cook, stirring, until the mixture boils. After boiling, cook for a couple more minutes. Keep the heat low; the mixture boils vigorously and may escape. Then turn off the heat and leave to cool until warm.

5. STEP 5

   

   Add soda to the cooled mixture and mix well. After some time, foam will rise. Add cinnamon and crushed cloves. Stir.

6. STEP 6

   

   Sift the flour. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking.

7. STEP 7

   

   Pour the honey mixture into the flour and knead the dough. It turns out fluid, like thick sour cream.

8. STEP 8

   

   Grease the mold with vegetable oil. Pour the dough into the mold, smooth the surface with a spatula. I took a detachable one, 20 cm in diameter.

9. STEP 9

   

   Bake the gingerbread in the oven at 180°C for 30-40 minutes. Check readiness with a wooden stick - stick it into the middle of the pie; when removing it, it should be dry. Cool the finished gingerbread a little and remove from the mold. Bon appetit!

Comments on the recipe

KateriNNa

16.11.2023

4.8

Fragrant and appetizing. Great with tea! I would like to offer this baking option with honey - honey cookies. Also easy to bake and delicious too!

Testomania

16.11.2023

4.9

I associate a honey cake with a large thin gingerbread, so I chose a tart pan with a diameter of 25 cm for it (I greased it with vegetable oil, but I also needed to sprinkle it with flour). Having carefully studied the recipe, I took the author’s advice and immediately added half a glass of vegetable oil, reduced the amount of honey, and the gingerbread actually turned out to be very soft and tender inside, with a crust. The taste of the honey gingerbread is bright and rich, but at the same time there is no cloying sweetness; it was a good idea to sprinkle it with powdered sugar. Very tasty and aromatic pastries! With these gingerbreads you can withstand any fast)))

Svetik

16.11.2023

4.7

Very tasty gingerbread, baked in small ceramic molds