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Honey Cake (Medena Pita)
Recipe by Snezana Calic
Try Snezana Calic's Honey Cake (Medena Pita) today!
- Steps
- Ingredients
Ingredients
Honey Cake Layers
Honey and Lemon Syrup
Crème Fraîche Filling
Honey Tuille
Lemon Zest and Pollen Sugar
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Steps
- Preheat the oven to 180°C fan-forced. Select three medium baking trays.
- For the Honey Cake Layers, place butter, sugar and honey in a bowl that fits over a saucepan of boiling water to create a double boiler. Cook for 5 minutes, stirring, until the sugar dissolves and the butter melts. Remove from heat and allow to cool for 5 minutes.
- Add bicarb soda and mix well. Slowly incorporate the beaten egg. Add flour and salt, mixing until smooth. Cover the surface with cling wrap and place in the freezer for an hour.
- Divide dough into 3 balls. Place a ball on a sheet of baking paper and place another sheet on top. Roll each portion into a rectangle roughly 22 x 23cm and about 3mm thick. Repeat with the remaining balls of dough.
- Transfer the sheets to the baking trays and freeze for 5 minutes. Remove from the freezer and remove the top layer of baking paper.
- Bake for 6-9 minutes, checking after 6 minutes, until evenly golden - some levels make cook quicker.
- Remove from the oven and immediately cut each sheet into six 7x10cm rectangles to yield 18 rectangles.
- Set aside to cool on the baking paper.
- For the Honey and Lemon Syrup, place all the ingredients in a small saucepan and simmer for 15 minutes until slightly thickened. Strain and set aside in a small jug to serve.
- For the Crème Fraîche Filling, in the bowl of a stand mixer fitted with a whisk attachment, whip the crème fraîche, icing sugar, and vanilla to soft peaks. Place into a piping bag and set aside in the fridge until assembling.
- To assemble each cake, place a cake rectangle on a lined tray. Brush lightly with cold milk. Trim the end of the piping bag to a 5mm opening, then pipe a thin, even layer of crème fraîche filling over the cake. Place the next rectangle on top and repeat with remaining 6 layers to give a total of 8 layers of cake and crème fraiche. Finish with a thin layer of filling on top and, using a palette knife, spread smoothly. Ensure the cake is straight. Repeat with the remaining cake.
- Place the cakes in the freezer for 15 minutes to set. Trim the sides of the cake to reveal the even layers then set aside in the fridge until serving.
- Meanwhile, prepare the Honey Tuille, add all the ingredients to a small bullet blender and blend until smooth.
- Prepare a tray with a flat honeycomb silicone mould, spray with oil.
- Spread 1 tbsp of the tuille over the mould, scraping off excess with a palette knife. Bake at 180°C for 6 minutes or until golden.
- Remove from the mould whilst still warm and cut two 6 x 9cm rectangles. Set aside to cool.
- For the Lemon Zest and Pollen Sugar, dehydrate the lemon peel in the microwave on a paper towel. Cook for 30 second increments until dry. Place into a spice grinder with the icing sugar and pollen and blitz to a fine powder. Transfer to a small bowl. Set aside until serving.
- When ready to serve. Pipe an even layer crème fraiche filling on top of the cake in a zigzag motion. Top with the honey tuille and a dusting of lemon zest and pollen sugar. Serve chilled with side of lemon and honey syrup.
