About this recipe: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.
250g plain flour
2 teaspoons bicarbonate of soda
900ml soured cream
200g caster sugar
115g chopped walnuts
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Method Prep:40min › Cook:15min › Ready in:55min
Preheat an oven to 180 C / Gas 4.
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).
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.
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.