Latvian soured cream, walnut and honey cake

    Lovely, delicate layers of moist honey cake a sweet walnut and soured cream filling make this traditional Latvian honey cake a treat both to bake and eat. Enjoy with coffee or a fragrant herbal tea.

    23 people made this

    Serves: 12 

    • Cake
    • 3 eggs
    • 350g honey
    • 250g plain flour
    • 2 teaspoons bicarbonate of soda
    • Filling
    • 900ml soured cream
    • 200g caster sugar
    • 115g chopped walnuts

    Prep:40min  ›  Cook:15min  ›  Ready in:55min 

    1. Preheat an oven to 180 C / Gas 4.
    2. In a large bowl mix together eggs, honey, flour and bicarb. Spoon 3 to 4 tablespoons of mixture onto five 20x30cm sheets of baking parchment. Spread the mixture as thin as possible using a wide spatula (there is enough mixture for five thin layers).
    3. Place one parchment sheet with mixture onto baking tray and bake in the preheated oven until golden brown, about 2 to 3 minutes. Remove the baked cake layer from the baking tray and prick with a fork to enhance filling absorbency. Repeat with the remaining four cake layers.
    4. Stir together the soured cream and sugar in a small bowl. Place one cake layer in 20x30cm baking dish with the baking parchment side up. Carefully remove the parchment from the cake layer. Spread 1/5th of the soured cream mixture on the cake layer and then sprinkle 1/5th of the walnuts on the layer. Repeat the process with the remaining four layers. Cover and refrigerate overnight. Trim off any ragged edges before serving.
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