It’s Sunday afternoon, and that means tea. As Monday and its obligations nudge nearer, there is only one thing to do: hunker down around the toaster with a pot of honey, and a freshly-baked cake. Today, this was our cake, from a Kosovan cookery magazine where it was called ‘Russian dessert’ though I can’t see much other than 30ml of sour cream which could lead it to be described as Russian. Perhaps it should be served with vodka and cabbage.
2 tbsp sour cream
2 tbsp honey
130g ground hazelnuts
80g plain flour
1 sachet yeast
juice of half a lemon (or more if you’re using sun-starved winter lemons like the only ones I could found in the shops today)
130g icing sugar
1 tbsp water
Preheat oven to 200 degrees.
Beat the butter until it is soft. Break the eggs into the bowl and combine with sugar, sour cream, honey, hazelnuts, flour and yeast.
Grease and line a loaf tin and pour in the mixture. Bake in the oven for 45 minutes.
While it is cooking, put the lemon juice in a bowl with the icing sugar. Add a tablespoonful of water and mix until combined.
When the loaf is baked, cover the surface with the icing using a knife. Slice and serve.
Find this recipe and others among my honey-related adventures in Travels in Blood and Honey; becoming a beekeeper in Kosovo, published last year with Signal Books and available through bookshops and on Amazon.