Honey cake

4 servings

90 minutes

The recipe is taken from Olga Limanets' book "Recipes from the Shire.

Energy value per serving

• Calories: 227
• Proteins: 3g
• Fats: 6.9g
• Carbohydrates: 38.9g

Ingredients

• Wheat flour: 70 g
• Sour cream: 80 g
• Sugar: 40 g
• Honey: 50 g
• Soda: pinch
• Vegetable oil: to taste
• Dark chocolate: 40 g
• Milk: 1 tbsp

Cooking steps

1. Combine sugar, sour cream, and 20 grams of honey, mixing until smooth with a whisk. Both liquid and crystallized honey can be used. However, note that the crystals of solid honey will leave dark spots in the muffins.

   Required ingredients:

   • Sugar: 40 g
   • Sour cream: 80 g
   • Honey: 50 g

2. Add a pinch of baking soda to the flour and mix it with a whisk.

   Required ingredients:

   • Wheat flour: 70 g
   • Soda:  pinch

3. Add flour in 2-3 portions and mix the dough with the same whisk until it becomes uniform. There's no need to overdo it: it shouldn't be mixed for too long to avoid becoming too elastic.

   Required ingredients:

   • Wheat flour: 70 g

4. Grease the muffin molds with vegetable oil.

   Required ingredients:

   • Vegetable oil:  to taste

5. Fill the forms with the dough, leaving about 5 mm at the top, as the dough will rise.

6. Bake the muffins in an oven preheated to 180 degrees for about 30 minutes. Check for readiness by inserting a skewer into the center of the muffin: it should come out clean, without crumbs of batter.

7. Remove the cupcakes from the molds and let them cool. They can be decorated with your favorite cream, jam, or topped with chocolate-honey caps.

8. Melt finely chopped chocolate with milk in a water bath, stirring.

   Required ingredients:

   • Dark chocolate: 40 g
   • Milk: 1 tablespoon

9. Add honey and stir the mixture until smooth.

   Required ingredients:

   • Honey: 50 g

10. Dip the tops of the cupcakes in the chocolate-honey mixture. Leave the cupcakes in a cool place for about 15 minutes to let the tops set, then serve.