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🍰 Spicy Macaroon Cake

244 kcal · 30 min · 4 servings

Ingredients

• 80 g Butter
• 100 g liquid honey
• 5 Eggs
• 1 Pinch Cinnamon
• 1 Pinch ground Cloves
• 1 tsp Baking powder
• 150 g Wheat wholemeal flour
• some Butter (for the pan)
• 100 g Birch sugar
• 150 g Bio-Orange (1 Bio-Orange)
• 75 g ground Almond kernels
• 75 g ground Hazelnut kernels

Instructions

1. 1. Melt the butter in a pot or in the microwave on low heat.
2. 2. Let the butter cool down briefly.
3. 3. Put the honey into a large mixing bowl.
4. 4. Separate three eggs.
5. 5. Put the egg whites into a tall container.
6. 6. Add the three egg yolks and the two whole eggs to the honey.
7. 7. Add cinnamon and ground cloves to the honey-egg mixture.
8. 8. Stir the mixture thoroughly.
9. 9. Put baking powder and flour into a fine sieve.
10. 10. Sift the powder and flour into the egg-honey mixture.
11. 11. Mix the dry ingredients into the batter using a hand mixer.
12. 12. Also mix in the cooled liquid butter.
13. 13. Cut a piece of baking paper to size with kitchen scissors.
14. 14. The paper should fit exactly to the size of your springform pan (20 cm diameter).
15. 15. Line the bottom of the pan with the baking paper.
16. 16. Grease the sides of the pan with a little butter.
17. 17. Pour the batter into the prepared pan.
18. 18. Let the batter rest for 20 minutes.
19. 19. Place the cake on the second rack from the bottom into the cold oven.
20. 20. Bake the cake at 200 °C conventional heat.
21. 21. If you use fan-assisted baking, set the oven to 180 °C.
22. 22. If you use gas, set the oven to level 3.
23. 23. Bake the cake for 18 to 20 minutes.
24. 24. Whip the egg whites stiff using the beaters of the hand mixer.
25. 25. Slowly trickle the birch sugar into the whipping egg whites.
26. 26. Rinse the orange under hot water.
27. 27. Dry the orange thoroughly.
28. 28. Grate the orange peel finely.
29. 29. Add the ground nuts and almonds to the egg whites.
30. 30. Gently fold the nuts and orange peel into the egg whites.
31. 31. Spread the macaroon mixture over the pre-baked base using a spatula.
32. 32. Place the cake back in the oven.
33. 33. Bake the cake on the middle rack for another 15 to 20 minutes.
34. 34. Let the cake cool in the pan on a cooling rack.
35. 35. Release the cake from the pan.
36. 36. Serve the cake.

Nutrition per serving

• kcal: 244
• Protein: 7 g · Fett/Fat: 15 g · Carbs: 24 g