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Medivnyk
Ukrainian Honey Cake
Medivnyk
The famous Ukrainian myod or honey lends its name to this excellent cake, rich with dates and nuts. Medivnyk is traditional for Christmas but is baked throughout the year because it is so popular. Hawkers set up their rickety stands in the streets of Kiev, selling slices of medivnyk by the gram weight. In the summer the stands are often surrounded by swarms of honeybees, bewitched by the heavy smell of honey in the air, but the hawkers are expert at selling their luscious cake without ever getting stung.
Ingredients
4 oz (120 g) butter
Pinch of salt
8 oz (225 g) Barbados sugar
Grated rind of 1 orange
12 oz (340 g) dark honey (preferably buckwheat honey)
8 fluid oz (225 ml) soured cream
1 teaspoon cinnamon
4 eggs, separated
½ teaspoon nutmeg
10 oz (280 g) plain flour
3 oz (85 g) currants
2 teaspoons bicarbonate of soda
4 oz (120 g) chopped walnuts
6 oz (170 g) chopped pitted dates
1 teaspoon baking powder
Method
Cream the butter and the sugar together until light and fluffy, then beat in the honey. Separate the eggs and beat in the yolks one at a time, mixing well after each addition. Stir in the flour, bicarbonate of soda, baking powder and salt. Mix well. Add the grated orange rind and soured cream, beating until the batter is smooth. Then stir in the cinnamon, nutmeg, currants, walnuts and dates. Whip the 4 egg whites until stiff but not dry and fold them into the batter.
Preheat the oven to 150°C/300°F/Gas 2. Prepare a 10 in (25 cm) savarin tin by greasing it and then lining the bottom and sides with brown paper. Grease the paper. Pour the batter into the pan, spreading it evenly. Bake the cake for 1 hour and 15 minutes, or until a cake tester comes out clean. Remove the outer part of the pan and let the cake cool (upright) in the tube section. When completely cool, remove the cake from the pan.
Wrap the cake in foil and leave it to age at room temperature for 2 days before serving. (It may be eaten sooner, but the flavour won't be as rich.)
Note:- Buckwheat honey, if available, is really the best choice for this cake. The light honey will not give it as distinctive a taste.
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