Honey cake
4 servings
90 minutes
The recipe is taken from Olga Limanets' book "Recipes from the Shire.
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.
- 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.
- Wheat flour: 70 g
- Baking 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.
- Wheat flour: 70 g
4
Grease the muffin molds with vegetable oil.
- 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.
- Dark chocolate: 40 g
- Milk: 1 tablespoon
9
Add honey and stir the mixture until smooth.
- 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.