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In Poland you may encounter this Polish honey cake under two different names: grysikowiec or miodownik. Originating from a Jewish recipe, this cake actually has a third name, too – chonek łejkech. While the third one is the Polish-Jewish name, outside of the Jewish community this cake goes mostly by one of the two Polish names.
1 cup (350gms) liquid honey (use a dark, flavourful honey, or use half buckwheat honey, if you have it) Preheat the oven to 350°F (180°C). Grease a 10 or 12 cup (2.4-2.6l) non-stick Bundt pan well. You can also bake the cake in two 9″x 5″ loaf pans.
This Polish honey cake has one feature that makes it a total winner over other cakes, and that is its longevity. This cake is made to last, and it will get better and better as it ages! All it takes is to store it refrigerated in an airtight container, and your cake will last for up to 5 days – and on the 5th day it will taste better than on the…
To make the honey cake layers, combine all the ingredients in a food processor and blitz until incorporated. Stop the blades from time to time to scrape the sides of the bowl, and if necessary give the dough a quick knead to make a homogeneous ball.
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