After last week’s dumplings recipe, I wasn’t planning on sharing another Ukrainian recipe, but then I saw this cake on Instagram and was immediately drawn to it.
It looked like my favourite kind of “snacking cake” – moist and full of caramelised flavour, but also a bit stodgy (like a banana bread).
I tried out this recipe and I was right – it is all of those things. Not too sweet despite the amount of brown sugar and honey in the recipe and the perfect texture for an afternoon snack – ideal for either tea or coffee.
I found a great recipe from a Canadian food blogger Karlynn Johnston. She is the author of the cookbook The Prairie Table. The Prairie provinces of Canada are home to a large Eastern European population as many ended up settling in the region at the turn of the 20th century.
Her recipe includes a lush-looking cream cheese drizzle, which is a great way to dress this cake up if you want to serve it as dessert. Also, she uses cinnamon and cloves in her recipe, which I left out as my family are spice-averse.
The honey is an important part of this cake, obviously, and the stronger the flavour of the honey, the more enhanced the flavour of the cake will be. I used a jar of buckwheat honey I purchased from our local Polish shop, but feel free to use whichever honey you have on hand.
Like last week’s recipe, this is in honour of the #CookForUkraine movement online. For #CookForUkraine, you are encouraged to cook a Ukrainian recipe, post a picture to social media (with the hashtag) and make a donation to UNICEF.
Medivnyk – Ukrainian honey cake
125g softened butter
215g soft brown sugar
4 eggs, room temperature, separated into whites and yolks
1 tsp each cinnamon and cloves (optional)
215g sour cream or full fat Greek-style yoghurt
400g plain flour
2 tsp baking soda
½ tsp salt
Icing sugar, for dusting