Ingredients: |
Ingredients: -1-2 teaspoons unsalted butter for greasing
baking pan.
-2 tablespoons all-purpose flour for dusting
baking pans.
-1/3 cup sugar
-1/8 teaspoon salt
-2 1/2 level teaspoons baking soda
-1/2 Teaspoon ground cloves
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground cardamon
-1 1/2 cups sunflower or other vegetable oil
-1 1/2 cups eggs (about 8 large eggs)
-3/4 cup plus 2 tablespoons honey
-1 1/2 cups warm water
3 1/2 cups (1 pound) rye flour
-1/4 cup plum, Morello cherry, or other jam,
preferably homemade.
-2 baking pans, each inches square, or 1
baking pan, 12 inches square
|
Directions: |
Directions:-Preheat oven to 275F and grease and flour
the baking pans and shake out the excess
flour.
-Combine the sugar, salt, soda, cloves,
cinnamon, cardamon, oil, eggs, honey, water,
and flour.
-Mix with an electric beater at the lowest speed
for 1 minute, gradually switch to medium
speed, and beat for a total of 15 minutes,
stopping after 5 minutes and then after 10
minutes to rest the machine.
-Stop the machine and watch the surface of
the dough. I bubbles about 1/2 inch in
diameter begin to appear on the surface and
more are coming, let the dough rest for 10
minutes. If there are no bubbles, beat for 5
minutes more, or until the bubbles appear..
-Let the batter rest for 10 minutes.
-Pour the batter into the prepared pans; it
should be 1/2 inch deep. Bak for 1 hour, or
until the crust is deep golden (test for
doneness), remove from the oven and let sit
for 10 minutes, then turn out onto a cake rack
coo the cake, turning it over once in 10-15
minutes. When cool, spread the jam on top of
one of the layers, cover with the other cake
and serve. If one 12-inch-square pan is used,
cut the cake in half and layer the two halves
with jam.
-covered with plastic wrap, the cake will keep
for 2 days at room temperature or 4 days in
the refrigerator. |
This recipe for Medjvaia Kovrizhka (Old Russian Honey Cake) is from