Little Honey Cakes

  • This recipe, which only uses honey as the sweetener, is based on an old Yorkshire recipe.
  • It would be quite “at home” with Polish recipes for pierniczki.

INGREDIENTS

  • 100g butter
  • 225 plain flour
  • 2 teaspoons of baking powder
  • 130g runny honey
  • 1 egg – beaten
  • 1 teaspoon mixed spice
  • 1 tablespoon caraway seeds
  • 2 teaspoons ground ginger
  • (A little milk – maybe needed)

METHOD

  • Pre-heat the oven to GM 5 – 190°C.
  • Grease two large baking trays.
  • Mix the baking powder with the flour.
  • Rub in the butter till it is like breadcrumbs.
  • Add the mixed spices, caraway seeds and ginger.
  • Mix in the honey and egg to give a soft dough.
  • (Should it not be soft enough – add a dash of milk).
  • With lightly floured hands make balls with the dough (larger than walnut).
  • Place the balls on the baking tray – leaving room for them to spread.
  • Flatten the balls slightly.
  • Bake for 15 – 20 minutes.
  • Leave them to cool on the trays before removing.

Miodownik – 3

  • This is honey & spice cake, which could be made for Christmas time.
  • I saw this cake recently in a post by Thistles and Kiwis thistlesandkiwis.org whose interesting blog I follow. 
  • It is adapted from “In Good Company” by Sophie Hansen.
  • I have adapted it a little to make it more like a Polish Cake.
  • In this cake butter is used rather than oil as in my Mama’s miodownik.
  • This cake can be made at the last minute for Wigilia(Christmas Eve) or Christmas Day.

Ingredients

  • 150g butter
  • 240g runny honey
  • 260g plain flour
  • 3 teaspoons of baking powder
  • 100g granulated sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • Zest of 1 orange
  • 3 eggs – beaten
  • 200g full fat Greek style yoghurt
  • *
  • Icing sugar to dust or lemon icing

Method

  • Pre-heat the oven to GM4 – 180°C
  • Grease and line a 32 x 22cms or 26 x 20cm cake tin.
  • Melt the butter in a saucepan.
  • Add the honey and mix well together.
  • Add the orange zest.
  • Leave to cool for 5 minutes.
  • Mix the baking powder and flour together.
  • Add the sugar and spices.
  • Add the eggs and yoghurt and mix well.
  • Add the butter and honey mixture.
  • Mix everything together to give a thick batter.
  • Pour into the prepared tin.
  • Cook for 30 -35 minutes.
  • Leave to cool on a wire rack.
  • *
  • Dust with icing sugar to serve or glaze with a thin lemon icing.*

Royal Standard – Lyndale tea plate – 1949 – 1960.

*Option – Add a Chocolate glaze – this one was some Chocolate with Orange Peel melted with butter.

 

  • The china tray is by Ross Dean in Burslem
  • The octagonal tea plate is by Paragon – Made in England and hand-painted.