🍰 Moist Honey and Nut Cake

Name: Moist Honey and Nut Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 180 g honey; 80 g butter; 2 eggs; 80 g brown sugar; 10 g potash (approx. 1 tbsp); 1 organic lemon; 80 g unpeeled almond kernels; 300 g spelt flour (Type 630); 1 tbsp gingerbread spice; 1 tbsp cocoa powder; 50 g candied orange peel; 50 g candied lemon peel (sukkade); 80 g nut kernels (e.g. walnut, hazelnut, almond kernels)

252 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

180 g honey
80 g butter
2 eggs
80 g brown sugar
10 g potash (approx. 1 tbsp)
1 organic lemon
80 g unpeeled almond kernels
300 g spelt flour (Type 630)
1 tbsp gingerbread spice
1 tbsp cocoa powder
50 g candied orange peel
50 g candied lemon peel (sukkade)
80 g nut kernels (e.g. walnut, hazelnut, almond kernels)

Instructions

1. Put the honey and 75 grams of butter into a small saucepan.
2. Warm the mixture slowly while stirring constantly.
3. Remove the pan from the heat once the butter has melted and mixed with the honey.
4. Let the mixture cool down for about 15 minutes.
5. Separate one egg and set the egg white aside.
6. Place the egg yolk and the remaining whole egg along with the sugar into a mixing bowl.
7. Beat the eggs until frothy using a hand mixer.
8. Dissolve the potash in a small bowl with one tablespoon of water.
9. Wash the lemon and dry it.
10. Grate about one tablespoon of fine lemon zest.
11. Roughly chop the unpeeled almonds in a food processor.
12. Add the chopped almonds to the cooled honey-butter mixture.
13. Add the dissolved potash, the lemon zest, the flour, the gingerbread spice, the cocoa powder, the candied orange peel, and the candied lemon peel to the egg cream.
14. Knead everything into a firm dough using the dough hooks of the hand mixer.
15. Grease a square baking pan with side lengths of 24 centimeters with the remaining butter.
16. Pour the dough into the pan.
17. Smooth the surface with a rubber spatula.
18. Mark 15 pieces on the dough with a sharp knife.
19. Decorate the surface with the nut kernels.
20. Whisk the reserved egg white with one to two tablespoons of water.
21. Brush the dough with the egg white-water mixture.
22. Preheat the oven to 175 degrees Celsius (convection: 160 degrees Celsius, gas: level 2).
23. Bake the cake on the middle rack for about 25 minutes.
24. Let the honey cake cool down completely.
25. Cut the cake into individual pieces along the previous marks.

Nutrition per serving

kcal: 252
Protein: 5 g · Fett/Fat: 10 g · Carbs: 33 g