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International Desserts for the Winter Olympics: Norwegian Honey Cake

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As the eyes of the world turn to the Sochi 2014 Winter Olympics and we witness some of the finest athletes in the world compete in their chosen sport, there is no need to be watching on an empty stomach! As the world gathers in Sochi, Russia, we bring the world together in the kitchen and celebrate international diversity with some classic world famous desserts!

When I first had Norwegian Honey Cake, it was presented at the table as a whole cake. My first guess was we were going to have a bundt cake, since this is the part of the world where such a cake was created. I was wrong. I was dead wrong! Once the waiter sliced the cake, I saw the golden look of the dough, created by the spices and the honey. Then I saw the hint of orange zest and the little orbs of currants (albeit for this recipe I use raisins). When I tasted it, I smiled. This was something special.

Ingredients needed to make Norwegian Honey Cake (makes 1 cake):

  • 4 cups flour
  • 1 tsp. baking soda
  • ½ tsp. ground cloves
  • ½ tsp. ground cinnamon
  • 3 eggs, beaten
  • 2 ½ cups sugar
  • 1 ½ cups sour cream
  • 2 Tbs. honey
  • 1 cup raisins
  • 3 Tbs. grated orange zest
  • powdered sugar for dusting

Steps:

  1. Pre-heat oven to 325. Lightly oil and dust with flour a 10-inch tube pan.
  2. In a medium bowl whisk the flour, baking soda, cloves and cinnamon.
  3. In a large bowl whisk the eggs and sugar until light and fluffy. Whisk in the sour cream and honey until smooth.
  4. Stir in the flour mixture until well blended. Stir in the raisins and zest.
  5. Spoon the batter into the prepared tube pan.
  6. Place in oven and bake 75 minutes or until a tester comes out clean.
  7. Let cool in pan 5 minutes. Remove from pan and let cool completely on a rack before dusting with powdered sugar.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.

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