Croatian Honey Cake
- Croatian Honey cake is a very popular traditional desserts in Croatia, where it is most popularly eaten at Christmas time (though is also commonly eaten as a special treat anytime of the year).
- Much like many traditional treats this cake has many versions. After experimenting with a few recipe versions below is my altered favorite where I have toned down the sweetness just a bit as the honey can be very overpowering. This cake will melt in your mouth and is absolutely delicious. It may take a few steps to make but it is well worth the effort and wait!
Ingredients:
Cake:
- 400g plain flour
- 1tbsn bicarbonate of soda
- 45ml milk
- 45ml oil
- 15g honey
- 140g sugar
- 1 Egg
Filling:
- 1 tsn vanilla essence
- 500ml milk
- 70g honey
- 60 g sugar
- 6 tbsn semolina
- 150g butter
- 130g dark chocolate
Syrup:
- 70g sugar
- 80g water
- 50ml rum
Method:
- Put the milk, oil, honey and sugar into a saucepan on a high heat and stir until the sugar has melted.
- Pour the honey mix into a bowl and leave aside to cool.
- Sift the flour and bicarb into the honey bowl.
- Add the egg to the mix and using your hands kneed all ingredients until well combine and soft.
- Wrap the cake batter in plastic wrap and leave in the fridge for 15 minutes to rest.
- Meanwhile make the filling by placing the vanilla essence, milk, honey and sugar into a saucepan and heat on high until boiling.
- Take the mix off the heat add the semolina and place back on the heat until the semolina is thick and the liquid is all absorbed.
- Divide the semolina mix into 2 bowls, 1 with 1/3 of the mix and 1 with 2/3 of the mix.
- Melt the chocolate in the microwave for 1 minute on medium or until melted.
- Add the chocolate into the smaller bowl of semolina and beat with a hand whisk until combine.
- Cover both bowls with plastic wrap.
- Preheat the oven to 180c degrees.
- Make the cake by lining 2 40cm x 30cm baking trays with baking paper.
- Cut the mix in half and roll each piece onto the baking paper precut to the tins in size until they both fit in the tins snug.
- Bake both cakes for 5 minutes until pale but firm to touch.
- Cut both layers in half and leave aside to cool.
- Meanwhile make the syrup by placing all the ingredients into a saucepan on high heat and cook until the sugar is dissolved.
- To put the cake together line a 15cm x 15cm cake tin with baking paper.
- Cut the 4 cake layers to size to fit the tin perfectly.
- Place one cake layer in the lined tin and brush ¼ of the syrup on the cake layer.
- Add half the honey filling and spoon onto the cake layer in the tin, flatten.
- Add the 2nd cake layer and brush with ¼ of the syrup.
- Add the chocolate filling and flatten out.
- Top with the next cake layer and brush with ¼ syrup.
- Add the remaining honey filling and top with the last cake layer.
- Brush the top cake layer with the remaining syrup.
- Cover the cake with plastic wrap and place in the fridge overnight to set.
- Turn the cake onto a plate and trim the sides to ensure even layers are visible.
- Cut the cake into long slices and dust with icing sugar, enjoy.
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