honey, walnut and cardamon baklava cake

An interesting combination of honey, walnut and cardamon in a polenta cake drizzled with a citrusy, sticky syrup.  Delicious :)  This recipe is inspired by the combination of baklava (a middle eastern/Mediterranean sweet) and a Jewish honey cake which is traditionally served at Rosh Hashanah.  This cake would make a great after dinner sweet with a black coffee (however I have also had it for breakfast -  all in the name of recipe testing....?!)


preparation time: 15-20 minutes
cooking time: 20-25 minutes

cake ingredients:
1 stick butter (at room temperature)
1 cup soft brown sugar
2 eggs
1/2 cup milk
1 cup crushed walnuts (this recipe would also work well with crushed pistachios, almonds, or hazelnuts)
1 vanilla pod/1 tsp vanilla essence
2 cups fine cornmeal/polenta
1 teaspoon baking powder
1/2 teaspoon baking soda
12 cardamon pods (seeds removed and crushed- about 1 tsp of seeds)
pinch of salt

syrup ingredients:
1 cup sugar
2 tbs honey
1 cup water (or mix of water and orange/lemon juice)
vanilla pod (left over from removing the seeds for the cake mixture)

• add the sugar and butter to a bowl and beat with an electric whisk for about 3-4 minutes - until it is lighter in colour and well combined

• add eggs and milk and whisk until combined - it may curdle but don't worry as that will change when you add the polenta/corn meal

• fold in the cornmeal/polenta, baking powder, baking soda, vanilla, crushed walnuts, crushed cardamon seeds and a pinch of salt - mix until just combined - you don't want to over mix as this will produce a heavy cake.

• pour the cake batter into a greased/lined baking dish/tin.  I used a rectangular dish approx 10x14 inches.

• smooth over the top of the cake and bake for about 20 minutes until it is golden and feels firm to the touch

• while the cake is baking add all the syrup ingredients together and bring to the boil for about 1 minute - or until the sugar is dissolved.  Be careful - hot sugar syrup splashing onto skin NOT good! Carefully take off the heat and leave to one side until the cake is done.   
• when cake is removed from oven carefully pour syrup all over the cake then leave to cool before slicing into squares.

Polish honey and spice gingerbread (piernik)

 

Here is my version of the traditional Polish piernik - a gingerbread flavoured with honey and spices- perfect for Thanksgiving and Christmas. This gingerbread lasts for at least a week and also seems to improve in flavour over time when the spices have had chance to mix and mingle. This would also makes a great food gift during this festive season. I hope you enjoy!

 

 

ingredients:

1 cup honey

1 cup black coffee

8 oz butter

1 cup brown sugar

3 eggs

3 tsp baking powder

4 cups plain (all purpose) flour

1 lemon zested

1 tsp all spice (pimento)

1 tsp ground ginger

1 tsp ground cinnamon

 

 

preparation time: 20 minutes

cooking time: 30-40 minutes 

• preheat oven to 190C and grease/line a baking pan. I used a 9x12 pan, but you can also make this in a loaf tin.

• add honey, coffee, sugar, butter and spices to a saucepan and mix over a gentle heat until the sugar has dissolved and the butter melted. Leave to cool for a while you prepare the other ingredients.

 

• break eggs into a bowl and add the lemon zest and whisk for a few minutes until bubbly

• slowly pour in the melted butter, sugar and honey mixture onto the whisked eggs and keep beating for a few minutes until fully incorporated. Be careful not to add the melted mixture too quickly as this may curdle the eggs

 

 

• add sifted flour and baking powder to the wet mixture and stir well to incorporate - pour into greased baking tin

• bake for 30-40 minutes - it is ready when a skewer/tooth pick comes out clean.

• leave to cool completely before cutting into squares

 

• eat and share with your nearest and dearest :)