How to cook honey cake in the oven. Honey gingerbread - recipe with photo

For some reason it was very popular! It was sold in many places, it resembled a soft fresh gingerbread. This gingerbread is made on partially brewed dough, so it does not get stale for a long time. As for spices, according to GOST, "dry perfume No. 72" was used in it, although something tells me that they put what they had. For those who want to reproduce "the same taste," the recipe for the mixture is given below. For just delicious gingerbread take your favorite spices to taste.
The surface of the gingerbread, like most gingerbreads, is glazed with a tirage syrup. What does it mean? Thick sugar syrup 107-110C (string test) is cooled for 7-8 minutes, poured onto the gingerbread in a rather thick layer and slightly smeared (small gingerbread is dipped directly into the syrup and mixed). When cooling, spreading and stirring, the crystallization process starts, and the products are covered with an uneven white sugar crust.
In general, there are no special secrets in this gingerbread, so do it boldly!

500g flour
150g sugar
250g honey
50g butter
65g water
1 sachet of baking powder (2 tsp without a slide)
if you have ammonium, omit the baking powder and take 4g of ammonium and 1.5g of soda
spices (composition in%): cinnamon 60, cloves 12, allspice 12, black pepper 4, cardamom 4, ginger 8.

preheat oven to 200C
line a baking sheet with baking paper

Put sugar in a saucepan, pour boiling water (50g) and heat until sugar dissolves. Add pieces of butter, mix. The temperature of the mixture is 70-90C.

IN hot mix add 200g of flour and mix well until a smooth homogeneous mass is obtained (I do this in a food processor). Cool to room temperature.

Put honey in a separate bowl, add the remaining 15g of water, stir.

Mix the remaining flour (300g) with spices and pour into tea leaves, add honey. Mix everything until you get a homogeneous dough.

If you made it in a food processor, you will have to knead the dough a little more with your hands.

Roll out the finished dough into a layer 10-15 mm thick on a table sprinkled with flour (you can roll a rolling pin on two boards of the desired thickness and then trim them with them).

I cut the layer into two parts, this is not necessary. Lubricate workpieces cold water and prick with a wooden stick.

Bake for 30 minutes at 200C. Cool down.

Boil syrup from 40 g of sugar and 15 g of water to T 110C (thick thread test). Cool to 80C (too hot crystallizes for a long time) and pour over the gingerbread.
Lightly smear with a brush.

Cut - and eat!

We often say “no money” when we don’t want to do something under any circumstances. Of course, many people pronounce this expression without thinking at all about what it essentially means and why this very gingerbread is valuable. To understand this, we need to look at history. By the time when, in fact, gingerbread appeared in Rus' - the personification of a well-fed, rich table and holiday.

Presumably, gingerbread appeared in Rus' in the 9th century. Then they were called honey cakes. And for cooking they used flour, honey, berry juice. Modern name sweet pastries"Gingerbread" historians refer to a later period - XIII-XV centuries.

The name of fragrant, sweet and tasty pastries presumably comes from the word "kovriga" ( whole bread) is round, large, most often Rye bread. But often (especially in modern culinary) they are baked quite small.

IN culinary dictionaries there is the following description of this very popular pastry in Russian cuisine: “This pastry prepared from gingerbread dough using a large number honey, sugar syrup, jams and spices. Rugs can be downright gigantic in size: more than a meter long, 6-10 cm high, about a meter wide. And sometimes they weigh more than a pound.

For reference: a pud equals 16.38 kg.

This sweet and spicy pastry is very popular in Russian cuisine. Perhaps one of the reasons for the special love lies in the fact that it is very easy to prepare a honey cake. A numerous recipes allow full use available products, which are usually required for making gingerbread.

But there are a lot of gingerbread from one batch, because they are almost always small. Gingerbread in the old days was baked one, but very large. Such that it was impossible for one to keep it.

In classical modern recipes such gigantic sizes of gingerbread are, of course, very rare. Unless you need to set some kind of culinary record.

Honey Ginger Recipes

Whatever the culinary specialist uses when baking a ruddy honey cake, honey is an indispensable ingredient. Thanks to this product, the cake remains soft, fresh and especially fragrant for a long time.

Read also: How to cook lean honey gingerbread

To decorate pastries and give them even more spicy taste and flavor, confectioners use nuts, raisins, ginger, cinnamon, cloves, cardamom, jam, preserves, marmalade and chocolate.

In a honey gingerbread, the most delicious is its middle. For this reason, it is preferable to bake gingerbread big size. For example, on a large baking sheet. And already ready pie cut into small pieces.

Sometimes it is prepared from two cakes, smeared with jam or marmalade. The top layer is often covered with a glaze made from powdered sugar.

A variety of recipes for sweet honey gingerbread is a plus, of course. However, it is sometimes difficult for a novice cook to make a choice, so let's start with the most simple recipes classic carpet.

Gingerbread classic

• honey - 150 g
• soda - ½ tsp
• 1 egg white
• cinnamon and cloves
• sugar - 100 g
• flour - 2 cups.

Grind sugar with protein. Add all the remaining products, mix and bake in the form until cooked.

Honey cake with sesame

To prepare it, you will need the following products:

• milk - 1 tbsp. l.
• flour and honey - 250 g each
• sesame
• baking powder - 2 tsp
• cream
• ground cinnamon, nutmeg and cloves - a pinch each.

Add milk, spices, candied crusts to flour with baking powder. Quickly knead the dough (you can use a mixer). We roll a ball from the resulting mass (the dough can be slightly cooled in the refrigerator if it sticks strongly to the hands). Then we place the gingerbread in a mold lined with oiled paper. Lightly brush the top with cream and sprinkle with sesame seeds.

Honey cake with raisins

IN classic recipe gingerbread made to use raisins. Addendum dried berries, nuts and seeds does not spoil the taste of this delicacy. On the contrary, they make it even more useful.

We will need:

• raisins - ½ cup (if you want, you can add a few nuts)
• honey - 2-3 tbsp. l.
• cinnamon - 1 tsp
• soda (or baking powder) - 1 tsp.
• margarine - 100 g
• flour - 2.5-3 cups
• eggs - 2 pcs.
• sour cream - 200 g
• orange peel - 1 tsp (you can add a little vanilla instead of zest)
• salt (at the tip of a knife)
• sugar - ¾ cup.

Read also: How to cook fragrant honey-curd cake?

Beat eggs and sugar, add sour cream, honey, soft margarine. Separately, mix flour, baking powder, salt, zest and cinnamon.

The resulting dry mixture is combined with a whipped mass. We also put raisins and nuts there.

You should get a dough in consistency, like sour cream. We bake, checking the readiness of baking with a wooden stick.

Gingerbread with raisins and honey and it turns out hearty and tasty.

Gingerbread without stuffing

Required:

• flour - 3 cups
• sugar - a glass and a quarter
• honey - 1 cup
• spices (optional) - 1 tsp.
• water - ¾ cup
• margarine (butter) - 100 g
• eggs - 2 pcs. and 1 egg yolk
• soda - ½ tsp

The dough is prepared from the above ingredients and rolled out into a layer no more than 15 mm thick. Lubricate the surface of the workpiece before baking with yolk. The baked layer is cut into separate pieces of the desired size.

The recipe for a classic honey gingerbread in the microwave

When baking a cake microwave oven it is important to correctly navigate the baking time (this depends on the model of the oven and its power).

For cooking you will need:

• flour - 350-400 g
• ground cinnamon - 2 tsp
• candied fruits, nuts - 50 g each
• water - 1 glass
• honey - 2 tbsp. l.
• sugar - 150 g
• powdered sugar - 5 tsp
• cocoa - 2 tbsp. l.
• salt - on the tip of a knife
• 1 sachet of baking powder
• vegetable oil - 80 g
• 1 package of vanilla sugar.

Mix butter, sugar, water, vanilla sugar, salt, honey, cinnamon, cocoa. Add flour with baking powder to the prepared mixture. We also send candied fruits and nuts there. Mix everything again and place the dough in a microwave-safe dish.

The gingerbread cooks for 5 minutes in medium power mode. Then another 10-12 minutes on low. If the cake is still damp, you can increase the baking time.

We decorate the finished cooled gingerbread powdered sugar. It turns out a tasty and moderately sweet delicacy, piquant in taste, due to the presence of honey and cinnamon.

You can experiment with cooking. For example, replace the water in the recipe with tea or coffee, fruit juice or compote.

Recipe for honey gingerbread in a slow cooker

To prepare the gingerbread for this recipe you will need:

• cocoa - 2 tbsp. l.
• water - 200 ml
• vegetable oil - 50 ml
• honey - 2 tbsp. l.
• cinnamon - 1 tsp
• flour - 400-450 g
• sugar - 200 g
• soda - 1 tsp

Today we are so spoiled with all kinds of cheesecakes, tiramisu, croissants, muffins and other pastries borrowed from abroad that it is almost impossible to surprise us. Of course, all these desserts are delicious and refined, but little by little they begin to become boring. Having tried many of these "tricky" sweets, we begin to want something simple, homemade, something from childhood. Let's cook one of these "grandmother's" delicacies according to old Russian traditions. In this article, we recall the recipe for gingerbread, and not one.

Culinary heritage of ancestors

This confectionery product is baked from gingerbread dough. Two halves of the cake are fastened together with some sweet stuffing. Traditionally, this is marmalade or jam, but there may be another filler (honey, boiled condensed milk). Usually the rug has enough big sizes. Sometimes the width and length of the product reaches a meter or more, and the height reaches 10 centimeters. Top the pastries with icing, sprinkle with nuts or come up with another decoration (this is a matter of imagination). It is difficult to single out any one recipe for gingerbread, since in different cities each hostess had her own proprietary cooking method. So let's pick a few interesting options baking this sweetness using various ingredients.

Recipe number 1. Easy

The first, most simple recipe is "Kefir Gingerbread". In a deep bowl, mix a glass of kefir and sugar, semolina, add a spoonful of baking powder and half a teaspoon of salt, an egg. Next, put any additives and spices to your taste. It can be dried fruits, nuts, chocolate pieces, berries, cinnamon, vanillin, cardamom and others. Then everything is very simple: pour the dough into a mold, greased with butter, and put in an oven preheated to 180 degrees for half an hour. The cake should be a nice golden brown color. Take it out and chill. You can serve it plain or drizzle with chocolate icing.

Recipe number 2. Fragrant

The second recipe for gingerbread will differ in the use of flour and milk (instead of semolina and kefir), as well as aromatic additives. The following components are needed: a pound of flour, 200 grams of honey and sugar, 2 yolks, 4 large spoons milk, 2 small spoons of baking powder, a spoonful of cognac (rum), vanillin, cinnamon, lemon peel to taste, chopped ginger, raisins and nuts. From all these ingredients, knead the dough and cover it with a dry towel. Let it stand for a day, and then cook as described in the first method.

The gingerbread is good both on a holiday and in fasting

These recipes are quite different, but in both cases, the result is a national Russian confectionery product that our grandmothers and great-grandmothers loved so much. By the way, they also ate this delicacy in fasting. But they prepared it special recipe. How to bake a gingerbread using only herbal ingredients? She prepares on a compote.

Recipe number 3. Lean

For this recipe you will need: 100 grams of sugar, a glass of compote and 2 glasses of flour, half a glass sunflower oil, dried apricots and raisins, a spoonful of honey, a teaspoon of starch and vinegar, a little salt. First, pour the sugar with hot compote, then add honey, chopped dried fruits to it, pour in the oil and mix. Throw in the rest of the ingredients. The dough should be quite thick. Before putting it in a mold greased with vegetable oil, add vinegar. Next, cook in the same way as the first recipe.

What rug do you like?

As you can see, the same product can be prepared different ways. Try each of them and choose your favorite gingerbread recipe. Its oven is quite simple and does not take long. This sweetness is good both with tea and coffee, and with milk, and especially with kefir. Eat with pleasure and treat your friends who are tired of foreign desserts.

It is difficult to imagine pastries simpler than gingerbread. Lenten gingerbread is prepared in an elementary way, it always succeeds, and the taste is simply incomparable! In essence, this is a common soft gingerbread, the composition of which can be absolutely any. I wanted to say that, perhaps, only honey, sugar and flour are the invariable ingredients, but then I remembered that on the basis of jam you get a wonderful fragrant gingerbread. But today we will not talk about her, but about the most popular option: lean honey gingerbread. I have the recipe from step by step photos, therefore, even those who first took up the preparation of this delicious pastries will easily master this simple process.

Ingredients:

• hot water(tea, coffee or juice) - 1 tbsp.,
• honey - 1/3 tbsp.,
• sugar - 1/2 tbsp.,
• vegetable oil - 1/3 tbsp.,
• salt - a quarter of a teaspoon,
• baking powder - 2 tsp,
• raisins - 100 g,
• flour - 2.5 tbsp.

How to cook lean honey gingerbread

The dough for the gingerbread kneads quite quickly, so you can turn on the oven as soon as you decide on the oven. Now we turn on the kettle, as soon as the water boils, measure out a glass and pour it into a bowl where the dough will be kneaded. Leave boiling water for 5 minutes to cool slightly, and add sugar.

Next to the sugar, add honey to the bowl. If your honey is very thick, preheat it for a few seconds in the microwave or in a container with hot water to a liquid state.

We dilute sugar and honey in hot water and pour salt and baking powder into the resulting sweet liquid. In the absence of baking powder, you can replace it with soda (0.5 tsp) and lemon juice(1 tablespoon).

As soon as the bulk components fall into the bowl, its contents begin to actively bubble - this baking powder (or soda) is quenched with honey. If this does not happen, then you have come across the “wrong honey” or low-quality baking powder, and, unfortunately, the gingerbread will not work.

We introduce vegetable oil into the bubbling liquid.

Then washed and floured raisins. Raisins - the additive is completely optional and is added exclusively to taste. Instead of raisins, you can add any chopped dried fruits or nuts to the gingerbread.

Lastly, we introduce the sifted flour into the dough and knead it until the flour lumps disappear.

The finished dough is quite thick, about as fat sour cream. It took me no more than 15 min.

The oven has already warmed up enough by this time, so we take out a baking dish (I have a silicone one for a cake), grease it with oil (if necessary) and pour the dough into it. Transferring a silicone mold filled with dough into the oven is not very convenient. Therefore, it is better to first put it on a baking sheet, and only then fill it with dough.

We bake the honey cake in the oven at 160-180 degrees for 30-40 minutes. Readiness is checked by a long wooden skewer(a toothpick or a match is somewhat short), I Lately got used to using a chopstick for sushi. If the stick comes out easily and without traces of dough - the gingerbread is ready, you can take it out!

Let the cake cool and remove from the mold. If desired, the gingerbread can be sprinkled with powdered sugar or smeared with jam. Since the cakes are already very sweet, I usually dust quite a bit with powder. It is advisable to cut and serve the gingerbread when it has completely cooled, otherwise the cut will look wet and undercooked.

Want to fill your kitchen with the cozy aroma of spices and coffee? Then let's urgently cook this lean yummy that you see in the photo ...

Lenten pastries, of course, do not contain eggs, milk, cottage cheese, butter... But today there is not even vegetable oil! Therefore, such a recipe is especially useful for those who observe the monastic charter during Great Lent. I confess, this is the first time I baked such a gingerbread. I have several favorites of this lean baking, but all contain sunflower oil. And here - no, not a drop!

I like this confectionery, first of all, my gingerbread dough. Ah, gingerbread! .., in the form or ... Unparalleled taste and flavor! Same here...

You can take any spices. I chose ginger, cinnamon and star anise. I had no questions about the presence of the first two. Except for the proportions. I noted for myself that when I put them in the dough in the same amount then the cinnamon clogs the ginger. Maybe it's only with the American one, it's more tart. I wanted more gingerbread, so I adjusted it to a 2:1 ratio.

With star anise, this is my first experiment. These pretty stars have always attracted me, but I haven’t tried it yet. I decided to start with two cloves. I think she did the right thing. But here everything is individual. During grinding in a mortar, the smell was very persistent and strong! IN ready-made pastries it pairs well with the cinnamon-ginger flavor. Everyone who tried it loved it! So, on the agenda is a lean honey cake, the recipe is below 😉

I used the following ingredients:

• instant coffee (or ground for brewing) - 1.5 tbsp.
• hot water or boiling water - 300 ml
• honey - 3 tbsp
• sugar - 3 tbsp. (standard is 150 g)
• Wheat flour s/s - 375 g (3 cups)*
• baking powder - 2 tsp with a slide
• ginger - 1 tsp with a slide
• cinnamon - 0.5 tsp
• star anise - 2 cloves (1/4 of an asterisk or 1/4 tsp ground)
• salt - a pinch
• powdered sugar when serving - 2 tsp

* 1 cup = 200 ml liquid = 125 g flour

Honey gingerbread - a simple recipe:

I started by preparing the liquid portion as it will need to be allowed time to cool.
Instant coffee was poured with hot water (almost boiling water), stirred well. You can take and ground, cook. One thing is important - that the coffee is strong!
Then I added honey (it does not matter whether it is liquid or candied) and sugar. Number of last in standard recipe would go about 150 grams. But for me, this is a lot, since I switched to less sweet pastries a long time ago.
Stir thoroughly until honey and sugar are completely dissolved. Let it cool down.

While the coffee mass is cooling, I took up the prunes. I washed it thoroughly and cut each piece into about 6 parts (depending on size).
I had soft and rather moist prunes. If you have dry, then be sure to fill it with boiling water for half an hour or an hour before use, or, even better, steam it. Otherwise, it will be hard in the gingerbread.

I ground two cloves from the star anise with a pestle in a mortar. That is, in ground form, it turned out 0.25 tsp.

I combined the flour with the baking powder, stirred it and sifted it together into a bowl for kneading the dough for a lean honey gingerbread. Salt was also sent here (it sets off the taste of any sweet pastries) and spices - ginger, cinnamon, star anise.

I thoroughly mixed the dry ingredients, made a well and poured the honey-coffee mass into it.

Beat the mass with an electric whisk - first at minimum speed, gradually increasing to maximum.
The consistency should be smooth and thick. In principle, as usual on a gingerbread - when raising the spoon in a vertical position above the dishes, the dough should slowly drain from it.
Attention! I used 3 cups of flour - 375 grams (I have a 200 ml glass, i.e. it contains 125 grams of flour). You may need more or less flour, it all depends on its gluten. If the dough is quite liquidy, add more flour. If too thick, add a little boiling water.

I put chopped prunes into the dough.

Well stirred, now just a spoon.

Form (mine size - 24.5 x 18 cm) covered with foil. Yes, I don’t have it lean)) With chicken legs and other incredible yummy))
Do you remember that we have pastries without vegetable oil? Therefore, there are two options - either bake in silicone mold where lubrication is not required, or do as I did - cover with foil or baking paper.
If for you the absence of sunflower oil is not a fundamental point, you can simply grease the form.

She spread the dough out, smoothing the top with a spoon.

I sent it to the oven, heated to 200 "C. I baked it for 40 minutes. I watched that the top did not burn. I was ready to cover it with foil at the right time, but this was not required, the gingerbread just browned well during this time. I checked the readiness with a toothpick - it came out dry. I turned it off oven and returned the form to it, closing the door, for another 20 minutes, after which it was finally removed from the oven, laid out on a cooling rack, and covered with foil and a towel on top.

Sprinkled with powdered sugar before serving. And you can decorate by doing.

So the incredibly delicious honey cake is ready! Simple recipe? Simple! And what aroma goes throughout the apartment during baking ... mmm, beyond words! ..

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