Can I make the cake layers ahead of time?
Yes, you can bake the layers up to 2 days in advance and store them tightly wrapped at room temperature. Assemble and glaze the cake on the day you plan to serve it, allowing for chilling time.
DESSERT
Georgian Honey and Nut Cake (Medok) with Citrus Glaze
This traditional Georgian Medok cake features delicate honey-infused layers, a rich sour cream filling, and a bright citrus glaze, offering a delightful balance of sweet and tangy flavors.
HOW TO MAKE IT
Let's cook.
01
In a heatproof bowl set over a saucepan of simmering water (double boiler), combine 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/4 cup honey. Stir until the butter is melted and the sugar is dissolved, about 5 minutes. Remove from heat.
02
Whisk in 2 large eggs one at a time until well combined. Gradually add 2 1/2 cups all-purpose flour and 1 teaspoon baking soda, mixing until a soft dough forms. Divide the dough into 6 equal portions.
03
On a lightly floured surface, roll each dough portion into a thin 8-inch (20 cm) circle. Bake each circle on a parchment-lined baking sheet at 350°F/175°C for 5-7 minutes, or until golden brown and slightly firm. Trim edges to create perfect circles while still warm, reserving the trimmings.
04
For the filling, whisk together 2 cups sour cream and 1/2 cup finely chopped walnuts until smooth. Once the cake layers are completely cooled, spread a generous amount of sour cream filling between each layer, stacking them evenly.
05
Crumble the reserved cake trimmings and press them onto the sides and top of the cake for a rustic finish.
06
For the citrus glaze, whisk together 1 cup powdered sugar and 2 tablespoons orange juice until smooth. Drizzle the glaze over the top of the cake.
07
Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the layers to soften and the flavors to meld before serving.
About This Recipe
This traditional Georgian Medok cake features delicate honey-infused layers, a rich sour cream filling, and a bright citrus glaze, offering a delightful balance of sweet and tangy flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your butter, sugar, and honey mixture doesn't get too hot in the double boiler, as this can cook the eggs. Roll the dough as thinly as possible for delicate layers. Chilling the cake overnight is crucial for the best texture and flavor.
Easy Substitutions
You can substitute lemon juice for orange juice in the glaze for a tarter flavor. Pecans or almonds can replace walnuts if preferred. Greek yogurt can be used instead of sour cream for a tangier, slightly lighter filling.
Storage & Reheating
Store the Georgian Honey and Nut Cake (Medok) with Citrus Glaze in an airtight container in the refrigerator for up to 4 days. It tastes best when allowed to come to room temperature for 15-20 minutes before serving.
Serving Suggestions
Serve slices of this delightful cake with a cup of strong Georgian tea or coffee. A sprinkle of extra chopped walnuts or a thin orange zest curl can add a beautiful garnish. It also pairs wonderfully with a scoop of vanilla bean ice cream or a side of fresh berries.
Common Mistakes
1. Overheating the butter-sugar-honey mixture: This can scramble the eggs when added. Keep the heat gentle and stir constantly. 2. Not rolling the layers thin enough: Thick layers will result in a dense, dry cake. Aim for almost translucent dough. 3. Not chilling long enough: The cake needs time for the filling to soften the layers. Rushing this step will lead to a firm, less enjoyable texture. 4. Over-baking the layers: This will make them brittle and difficult to handle. Watch them closely and remove as soon as they're golden.
Frequently Asked Questions
What kind of honey is best for this recipe?
A mild, floral honey works best to complement the other flavors without overpowering them. Clover or acacia honey are good choices.
Can I freeze this cake?
While you can freeze individual un-iced cake layers, freezing the assembled cake with the sour cream filling and glaze is not recommended as the texture may suffer upon thawing.
MORE TO KNOW
The key to a successful Medok is thin, evenly baked layers and sufficient chilling time. Rolling the dough can be tricky; use plenty of flour on your surface and rolling pin to prevent sticking. If the dough becomes too sticky, chill it briefly. The sour cream filling will soften the cake layers over time, creating a moist and tender texture. Don't rush the chilling process, as it's essential for the cake's characteristic melt-in-your-mouth quality.
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