"Zebra" Honey cake of my childhood

by Mirela
(Chertsey)

Hello to all health benefits of honey readers and all those interested in cooking with honey!

As the title shows, the recipe to follow had been a sweet part of my childhood and not only mine but now being one of the favorite cakes of my children.

However things have changed and I cook home made cakes and meals not because I have no choice, like my old mum, but for my families health and well being, for the pleasure of cooking and the lovely home welcoming feeling that the smell of fresh cooked meals create.

That having been said, for the best results, I recommend that you try to use fresh, good quality and as much as possible organic ingredients, not only for this cake but generaly for all your home cooking.

Note: These are servings for up to 12 people, therefore are recommended for large family parties or just halve the quantites if just for your family.

You will need:

For making the dough

-4 eggs(whole)

-400 g honey(set or clear)

-200 ml oil(sunflower,corn or rice)

-selfraising flour as much as it takes to obtain
a firm enough sheet of spreadable dough.

For the filling:

-1 large pot of double cream

-2,3 tbs sugar or 1-2 tbs clear honey

-1 tbs vanilla essence

-150g grinded walnuts

Make dough sheets of 2-3 mm thick and bake on the back of a rectangular quite large baking tin.

Bake each sheet for 7-8 min at 200 C or until golden brown.

When cool enough, fill with whipped cream (made with cream sugar or better still, honey and vanilla essence.

Using an electric mixer, mix together with ground walnuts.

Leave until next day or at least 4-5 hours then cut into diamond or square shapes.

Tips: Use plenty of flour when making the sheet to avoid sticking on the working surface.

Clean and grease the tin before laying the next sheet.

After filling the sheets set a clean wooden board on top to press them down firmly.

Depending on the size of the tin and the thickness of the sheets you make, you may possibly obtain more sheets than you need(usualy 4-5).

Wrap these in baking papar and store in a cool dry place for a later filling.

Can be kept for up to 3 weeks.

Take your time and get the best! Enjoy!!!

And from my mum, Pofta buna!

Jan's Reply

Mirela, Wow a Stripey Honey Cake!

Thank you so much for your wonderful contribution.
How clever you are, this is a highly unusual honey cake recipe.

I can see why your family enjoy this so much and can just imagine the aromas of your home-cooking bringing back many a child-hood memory.

I second you when it come to using the freshest ingredients you possibly can in the kitchen. My family will be tasting "Zebra" Honey cake very soon!

Please send more in if you have them, its so nice to taste something different.

Many thanks from Jan
Bon Appétit