Honey Cake with Walnuts & dry Apricots. Honey cake is a simple and fast recipe. Delicious honey cake without rolling the skin. Soft honey cake with sour cream.
To make the icing, combine the powdered sugar with the milk and lemon juice until smooth and creamy. Drizzle over the top of the cake. Top with walnut halves and let dry. You can have Honey Cake with Walnuts & dry Apricots using 13 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Honey Cake with Walnuts & dry Apricots
- You need 3 of eggs.
- You need 200 grams of sour cream.
- It’s 200 grams of soft butter.
- It’s 1 cup of honey.
- You need 1 cup of sugar.
- It’s 2 tbsp of vegetable oil.
- It’s 1 packages of vanilla sugar.
- Prepare 1/2 tsp of baking soda.
- Prepare 1 tbsp of vinegar.
- It’s 1 cup of walnuts.
- It’s 1 cup of dry apricots.
- It’s 1/2 cup of raisin.
- You need 12 tbsp of flour.
This light and fluffy marvel all but melts in your mouth. Back in the day, it took effort for my grandmother's kitchen helper to make it, but it's a Pour batter into prepared pan; sprinkle with remaining walnuts. Toss the walnuts and cinnamon in a bowl and grate the zest of the orange over them. To serve, set the cake on a baking sheet, brush the top with a little melted butter.
Honey Cake with Walnuts & dry Apricots instructions
- preheat oven to 350°F with baking pan inside.
- Mix together butter, sour cream, honey, sugar, vegetable oil, vanilla sugar, eggs.
- Mix in baking soda with vinegar and pour it in a batter mixture..
- Cut walnuts and dry apricots into small pieces and add everything to the batter mixture.
- Add 12 tbsp of flour with mountain to the mixture. The batter should be thicklike consistency..
- When the batter is ready and oven is preheated, remove baking pan from the oven and apply butter with butter spray all over the pan..
- Then pure batter mixture in the pan and put it in the oven on 40-45 min or untill the top is golden and toothpick inserted in the cake is clean.
While they are still warm rub the nuts in a towel to remove the excess skin and place them in a small bowl. Tips for this Pear & Walnut Cake with Honey Buttercream: If you're going to do the poached pears as garnish, do them a day in advance. I used both Anjou and Bartlett pears for this recipe, but any kind of pear is fine. Be sure to toast your walnuts in advance — it gives them more flavour. Another, classic sweet: honey, whiskey cake or as they originally call it " mujskoi ideal", Russian name that makes no sense to me, so I don't really refer to this cake by that name.
