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This honey kovrizhka tastes incredibly moist, fluffy and soft. It is also spicy, chocolaty, nutty and very aromatic. You can make it quickly and easily without dairy products or eggs. You can find a detailed honey kovrizhka recipe with the exact quantities and step-by-step instructions below.
What is kovrizhka?
Kovrizhka is a type of Russian pryaniki made from gingerbread pound cake batter. There are many different recipes for it, just as there are for the Armenian gata. One of the most popular varieties is made with honey, eggless and dairy-free.
The kovrizhka batter contains flour, sugar, nuts, dried fruits and spices, among other things. It is baked as a rectangular cake and cut into pieces after cooling.
Kovrizhka can consist of two layers of cake stuck together with jam. It is also sometimes coated with royal icing, like the gingerbread cookies.
“Kovrizhka” comes from the word “kovriga”. In Russia, this is the name given to a large round loaf of bread.
Nuts, dried fruits, spices of your choice
You can refine the honey kovrizhka to suit your taste. Use any nuts, dried fruits and spices you like, just like for the marzipan stollen, the Christmas kalach and the vegan coffee nut bundt cake.
I added dried cranberries and chopped walnuts to the batter. I spiced it with cinnamon, ginger, star anise, cloves and nutmeg.
The kovrizhka is also delicious with raisins, soft apricots and prunes, lemon and orange zest. If you want a nut-free pastry, leave out the nuts and use more dried fruits instead.
How to store and serve honey kovrizhka
Store the honey kovrizhka in an airtight container at room temperature, but in a place that is not too warm. It will stay fresh and tasty for several days.
With its spicy aroma, the honey kovrizhka is ideal as a snack between meals or for dessert after a meal on cold winter days, just like the fruit pryaniki or the caramel pryaniki. It tastes delicious with a cup of tea or a glass of (plant-based) milk.
Kovrizhka vegan
This kovrizhka contains no dairy products and no eggs. For the vegan version, you only need to use a plant-based alternative instead of honey.
Agave syrup or maple syrup, for example, are suitable. In this case, you will need to replace the baking soda in the recipe with double the amount of baking powder.
This honey kovrizhka is
- moist,
- fluffy,
- soft,
- nutty,
- spicy,
- chocolaty,
- heavenly delicious,
- aromatic,
- with cranberries and walnuts,
- eggless,
- dairy-free,
- easy to make with ordinary ingredients,
- even more tasty the next day,
- long shelf life,
- ideal for Christmas,
- a kind of Russian pryaniki.
How to make honey kovrizhka: tips and tricks
- You can use any dried fruits, nuts or spices.
- You can also use water instead of black tea.
- The baking time stated in the recipe may vary. Do not bake the cake longer than necessary so that it tastes moist. Test with a skewer to check whether it is done.
- The honey kovrizhka only tastes best the next day. Leave to cool thoroughly and then wrap airtight at room temperature overnight.
- For vegan kovrizhka, replace honey with agave syrup or maple syrup. In this case, use 12 grams of baking powder instead of 6 grams of baking soda for the batter.
Did you make the honey kovrizhka using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try these gingerbread recipes too:
- Pokrovsky pryanik – how to make the famous gingerbread
- Honey walnut gingerbread – Christmas recipe
- Piernik Staropolski – traditional Polish gingerbread cake
Honey kovrizhka
Equipment
- 24 cm x 24 cm rectangular baking tin
Ingredients
- 100 g honey
- 250 ml black tea warm
- 180 g sugar
- 100 g dried cranberries
- 100 g walnuts coarsely chopped
- 100 ml vegetable oil
- 360 g flour
- 30 g cocoa powder
- 6 g baking soda
- 1/2 tsp cinnamon
- 1/3 tsp ginger powder
- 1/4 tsp ground star anise
- 1 pinch of ground cloves
- 1 pinch of nutmeg
- 1/4 tsp salt
for sprinkling
- 80 g walnuts coarsely chopped
Instructions
- Line the rectangular baking tin completely with baking paper.
- Pour warm black tea into a mixing bowl and dissolve sugar and honey in it.
- Add vegetable oil and mix.
- Mix flour with cocoa powder, baking soda, cinnamon, ginger powder, star anise, cloves, nutmeg and salt.
- Add cranberries and chopped walnuts to the flour mixture and mix.
- Add the flour mixture to the honey mixture and stir to form a thick batter.
- Pour the batter into the baking tin and sprinkle with chopped walnuts.
- Bake the cake in a preheated oven at 356 °F (180 °C) for approx. 35 minutes and leave to cool.
- Cut the honey kovrizhka into rectangular pieces.
Notes
- You can use any dried fruits, nuts or spices.
- You can also use water instead of black tea.
- The baking time stated may vary. Do not bake the cake longer than necessary so that it tastes moist. Test with a skewer to check whether it is done.
- The honey kovrizhka only tastes best the next day. Leave to cool thoroughly and then wrap airtight at room temperature overnight.
- For vegan kovrizhka, replace honey with agave syrup or maple syrup. In this case, use 12 grams of baking powder instead of 6 grams of baking soda for the batter.
- See the detailed tips and tricks for making the honey kovrizhka at the top of the article.
If you are using Pinterest, you can pin the following picture:
