Polish Honey Cake (‘Miodownik’) Recipe

Having grown up in a Polish household, the miodownik has always been a staple at christmas time (and at other times throughout the year!) which has always been a family favourite. While trying tailor the recipe over a number of years for a gluten-free diet we finally managed to get it right!

This cake is traditionally made in advance of christmas and allowed to ‘mature’ so don’t worry if you can’t eat it in one go, it’ll taste even better after a day or two!

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5 eggs
380g plain flour
1 tablespoon of baking soda
2 tablespoons of ground almonds
180g caster sugar
170ml of sour cream
250g honey
3g of cinnamon (optional)
5 tablespoons vegetable oil
If gluten-free- 1/3 teaspoon of xanthan gum
Topping ideas:
Royal icing
Plum jam (traditional option) and crushed walnuts

Makes – 22cm cake

Preparation time – 10 minutes    Baking time – 50 minutes


1. Preheat the oven to 170ºc/160ºc fan/325ºf/gas mark 3.

2. Whisk the eggs and the sugar on a high speed until light and fluffy.

2. Add the honey and mix until combined.


3. Add the sour cream, sieved flour, baking soda, vegetable oil, ground almonds, cinnamon (optional) and xanthan gum (if gluten-free). Mix on a low speed until well combined.

4. Pour into a lined baking tin. Bake for 50 minutes.


5. Take out the oven and leave to cool. Top with either royal icing or plum jam and crushed walnuts.

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