Latvian Honey Cake
"It's one of the most popular Latvian cakes simple and delicious! It requires a little work but it's definitely worth it! I've made it several times and my preparation skills are improving with every time. Don't get scared away because of the sour cream, it matches perfectly with the sweet honey taste. The cake tastes the best after it's kept overnight in the refrigerator, the flavors will blend together nicely. I use a 9x13 inch baking pan, but another similar size will do."
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Cake:
- 3 eggs
- 1 cup honey
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- Filling:
- 2 (16 ounce) containers sour cream
- 1 cup white sugar
- 1 cup chopped walnuts