Ukrainian Orange Honey Cake (Medivnyk) Recipe

Name: Ukrainian Orange Honey Cake (Medivnyk)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter; 1 cup firmly packed brown sugar; 4 eggs, separated; 1 cup buckwheat honey; 1 tsp. vanilla; 2 tbsp. coarsely grated orange rind; 3 cups all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 1 tsp. cinnamon; 1/4 tsp. ground cloves; 1/4 tsp. nutmeg; 1 cup chopped walnuts; 1/2 cup strong cold coffee; 1/2 cup orange juice; Icing sugar (optional)

Servings: persons

1/2 cup unsalted butter
1 cup firmly packed brown sugar
4 eggs, separated
1 cup buckwheat honey
1 tsp. vanilla
2 tbsp. coarsely grated orange rind
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 cup chopped walnuts
1/2 cup strong cold coffee
1/2 cup orange juice
Icing sugar (optional)

1
Cream together butter and brown sugar; beat in egg yolks, one at a time, and continue beating until batter is light.
2
Stir in honey, vanilla and orange rind.
3
Sift together flour, baking powder, soda, salt and spices.
4
Remove 2 tbsp (25 mL) of sifted mixture and toss with walnuts; set aside.
5
Beat dry ingredients into creamed mixture in three parts, alternating first with coffee and then with orange juice.
6
Stir nuts into batter just until evenly distributed.
7
Beat egg whites until stiff but not dry; fold into batter.
8
Transfer to greased and floured 10-inch (4 L) tube or bundt pan and bake in 300F (150C) oven for 1-1/2 hours or until deep amber and firm to touch.
9
Cool in pan on rack and, ideally, let mature for 2 days before slicing.
10
Dust with icing sugar if desired and serve on a doily-lined cake plate or stand.

1282

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup unsalted butter, 1 cup firmly packed brown sugar, 4 eggs, separated, 1 cup buckwheat honey, and more.

Yes, Ukrainian Orange Honey Cake (Medivnyk) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ukrainian Orange Honey Cake (Medivnyk)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions