Honeycakes With Cream Cheese Filling And Cherry Compote
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3.5 cups
Rye Flour2.5 tsps
Baking Soda1 tbsp
Sugar1 pinch
Salt1 tsp
Ground Cloves1 tsp
Ground Cinnamon1 tsp
Cardamom1.5 cups
Vegetable Oil8
Eggs1 cup
Orange Juice1 cup
Lemon Juice (fresh)1 tsp
Vanilla450 g
Cream Cheese1 cup
Butter1 tsp
Honey450 g
Dried CherryDirections:
1
Preheat oven to 300 degrees F
2
Shift together flour and baking soda
3
Combine sugar, salt, and spices in a mixing bowl
4
In a separate bowl, whisk together oil, eggs, and water and add to sugar mixture
5
Add honey then gradually stir in the sifted flour and baking soda then mix on high speed for 5 minutes
6
Spray 12 mini-bundt pans with non-stick spray
7
Pour batter into molds
8
Bake for 16 minutes and test with a toothpick for doneness
9
Remove cakes from mold
10
Brush with syrup and allow to cool
11
Plating: Put filling into a pastry bag and pipe 3 teaspoons of filling into the center of each cake, spoon cherries and some of the syrup around cake and dust with powdered sugar
12
Combine all ingredients in a saucepan and bring to a boil
13
Remove from heat and set aside
14
Combine the cream cheese, butter, sugar orange zest and honey
15
Mix until fluffy
16
Combine cherries, sugar, and cinnamon in a small saucepan with enough water to cover
17
Heat to a near boil
18
Remove from heat and stir
19
Cherries should be coated with the syrupy liquid
20
Drain and set aside