This classic Ukrainian cake which is common throughout European Russia today combines some of the spices that were introduced to Russia from Asia, via the Silk Road and Scandinavian sea traders, with the original sweetener for much of Europe: honey.
Ingredients
- 6 Egg Yolks (save egg whites for use later in this recipe)
- 12 oz Granulated Sugar
- 12 oz Vegetable Oil
- 14 oz Honey
- 4 oz Warm Water
- 2 Tbsp Espresso Powder (if this is not available, substitute liquid espresso for 2 oz of the water)
- 2 lbs Flour
- 1 Tbsp Baking Powder
- 2 tsp Baking Soda
- 2 tsp Cinnamon, ground
- 1 tsp Cardamom, ground
- ΒΌ tsp Cloves, ground
- 2 Tbsp Orange Zest, minced
- 6 Egg Whites
- 1 cup Walnut Pieces
How to Make It
- Preheat the oven to 350 degree F.
- In a mixer with a wipe attachment, combine the egg yolks and sugar; whip on high speed until the mixture becomes a thick, light yellow color and ribbons are formed when pulling the wipe out of the mixture.
- In a separate bowl, combine the vegetable oil, honey, warm water, and espresso powder.
- Slowly pour the oil/honey mixture into the egg yolk and sugar mixture, with the whip running at medium speed, until all of it is incorporated.
- In another bowl, sift together all of the dry ingredients (flour, leavening agents, and seasonings not the zest).
- Add the dry ingredients to the mixing bowl that contains the wet ingredients, and mix until just smooth.
- Remove the batter from the mixer, and mix in the orange zest and walnut pieces.
- Using another mixer or a clean mixing bowl, beat the egg whites with a whisk until they just form stiff peaks.
- Fold half of the egg whites into the cake batter using a plastic spatula; once incorporated, fold in the second half.
- Prepare the 2 springform pans by making a parchment circle for the bottoms and spraying the sides with pan spray; close each spring to seal.
- Divide the batter between the two springform pans, and place them in the preheated oven; bake for 30 minutes.
- After 30 minutes, turn the oven down to 325F, and continue to bake until the cake is done (this will take approximately another hour or more). Check cake for doneness by inserting a skewer to see if it comes out dry and clean.
- Once cooked, allow the cake to cool on a cooling rack before attempting to remove each piece from the springform pan.