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Medivnyk
A Ukrainian honey cake, dense, spiced and dark, that's genuinely better after a day of resting. Wrapping the cooled cake and leaving it a full twenty-four hours before slicing is what lets the honey's moisture spread evenly through the crumb, turning it soft rather than dry at the edges.
Ingredients
Instructions
Warm honey gently. Mix with sugar, eggs and oil.
Mix flour, baking soda and spices.
Combine honey mixture with flour mixture, adding tea to loosen.
Pour into a lined loaf tin. Bake at 175°C for 45–50 minutes.
Cool completely — the cake improves significantly after 24 hours.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
