Białoruskie miodowe ciasto żytnie (Bankucha)
Банкуха bankuchaPowiedz to: ban-KOO-kha
Każdy kęs tego gęstego białoruskiego miodowego ciasta żytniego dostarcza bogatego, ziemistego smaku z mąki żytniej w połączeniu z ciepłym cynamonem i naturalną słodyczą miodu. Jego wilgotna, sycąca tekstura sprawia, że idealnie nadaje się do hojnego krojenia na spotkania lub delektowania się nim z ciepłym napojem po pracowitym dniu.
Białoruskie miodowe ciasto żytnie (Bankucha)
Банкуха, bankucha
Wymowa: ban-KOO-kha
- Porcje
- 8
- Przygotowanie
- 20 min
- Gotowanie
- 1 godz.
- Razem
- 1 godz. 20 min
- Poziom
- Łatwy
Także bezorzechowe.
Alergeny: zawiera gluten, mleko, jajko. Sprawdź etykiety na opakowaniach składników.
Składniki
Ilości zostały przeskalowane. Czasy gotowania i rozmiary naczyń pozostają takie same.
Przygotowanie
Set the oven to preheat at 350°F (175°C). Prepare a deep 9-inch (23 cm) round cake pan or 9x5-inch loaf pan by greasing it thoroughly and placing parchment paper on the base.
Combine the rye flour, baking soda, salt, and cinnamon together in a medium-sized bowl using a whisk.
In a separate larger bowl, whisk the eggs and honey together until the mixture becomes smooth with light foam. Incorporate the sour cream and slightly cooled melted butter, mixing until everything blends evenly.
Gradually incorporate the dry mixture into the wet ingredients in two stages, mixing only enough to eliminate any visible dry patches. Gently stir in the raisins or dried cranberries if including them.
Transfer the prepared batter into the greased pan and level the surface evenly. Place in the oven and bake for 55–65 minutes until the top turns a rich golden brown and a skewer test in the center shows clean or only a few damp crumbs.
Allow the cake to rest inside the pan for 10 minutes before carefully removing it to a wire rack for full cooling. Present the cake at room temperature, optionally with a light dusting of powdered sugar.
Wariant regionalny: Lenten Bankucha (posnaja bankucha / Банкуха посная)
During fasting times, leave out the eggs, sour cream, and butter. Substitute with 1/2 cup (120 ml) strong brewed black tea, 1/3 cup (80 ml) vegetable oil, and 1/2 cup (120 ml) applesauce or water in place of the omitted items. Raise the rye flour amount to 2 1/4 cups (270 g) and include 1/2 tsp baking powder together with the soda. Follow the identical baking instructions until set.
Uwagi kucharza
- Different batches of rye flour absorb liquid differently; add 1–2 tbsp milk if the mixture appears overly stiff.
- Opt for buckwheat honey to achieve a deeper, stronger taste, whereas wildflower honey offers a gentler profile.
- Tightly wrapped and stored, the cake develops even better taste after sitting overnight.
Podawać z
Serve with tea, coffee, or cold milk, and a spoonful of berry preserves or extra honey.
Przygotowanie z wyprzedzeniem i przechowywanie
Wrap the cooled cake tightly and keep at room temperature for up to 3 days; freeze for up to 2 months. The flavor improves after a day.
