Delightful Honey Treats: Gingerbread, Nutty Cake, and Latvian Honey Layer Cake

Calling all honey enthusiasts! This guide features three delightful and easy-to-make recipes: honey gingerbread cookies, a honey cake with sour cream and nuts, and a nutty honey-infused loaf cake. Each recipe has been tried and approved for delicious results. Let’s get baking! :)

Honey Gingerbread Cookies

Ingredients:

• 4 cups sifted flour
• ½ cup unsalted butter
• 2 tablespoons powdered sugar
• 2 tablespoons honey
• 2 egg yolks
• 1 egg white
• 1 ½ teaspoons baking powder
• 1 cup milk
• Pinch of salt
• 3 tablespoons ground almonds (optional)

Preparation:

In a separate bowl, combine the butter with flour. In a small saucepan over low heat, mix powdered sugar and honey until smooth, then add baking powder. Beat the egg yolks with milk, then stir in the slightly cooled honey mixture. Pour this liquid into the flour and butter mixture, add salt, and knead into a dough.

You can either roll out the dough on a floured surface and cut shapes with cookie cutters or hand-shape small oval buns about half the size of your palm.

Place the cookies on a baking sheet lined with parchment paper, brush with beaten egg white, and bake at 350°F (175–180°C) for about 20 minutes.

After baking, brush the cookies again with egg white, drizzle honey on top, sprinkle with ground almonds if desired, and return to the slightly cooled oven for 5 more minutes.

Latvian Honey Layer Cake with Nuts

Ingredients:

• 3 eggs
• 1 cup honey
• 2 cups flour
• 2 teaspoons baking soda
• 400 ml sour cream
• 1 cup sugar
• 1 cup chopped walnuts

Preparation:

In a bowl, blend honey, flour, eggs, and baking soda until smooth. The dough should be about twice as dense as typical sponge cake batter.

Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Spread about a quarter of the dough evenly into a thin rectangular layer. Bake until golden (around 5 minutes), then cool. Repeat with the remaining dough to make four large layers (or more, depending on your pan size).

Meanwhile, whip the sour cream with sugar and chill for 30 minutes to thicken.

Layer the cake by spreading sour cream mixture generously on each layer, sprinkling chopped walnuts between layers. Refrigerate the assembled cake for at least eight hours to allow flavors to meld.

Honey Nut Loaf Cake

Ingredients:

• 1 package unsalted butter
• 3 eggs
• 1 ½ cups flour
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ cup honey
• 2 tablespoons lemon juice
• Pine nuts or any preferred nuts

Preparation:

Beat eggs and mix with softened butter and sugar. Add the remaining ingredients and stir until the batter is smooth. Grease a loaf pan with butter and dust with semolina to prevent sticking. Bake at 340°F (170–180°C) for 40–45 minutes.

For the glaze, warm honey until liquid and mix in lemon juice. Pour this honey glaze over the warm cake, still in the pan, and let it soak for at least an hour.

When pine nuts weren't available, dried cranberries (¼ cup) and chopped dried apricots (six pieces) soaked in hot water with two tablespoons of brandy were used instead, along with a touch of lemon zest. The result was a wonderfully flavorful cake. Adding nuts will give a slightly different but equally delightful taste.

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