Honey Cake
Honey cake is a recipe featuring fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g wheat flour (Type 550)
- 250 g spelt whole‑grain flour
- 1 packet baking powder
- 1 tbsp baking soda
- 1 tbsp cocoa powder
- 150 g sugar
- 125 g chopped almonds
- 1 tbsp gingerbread spice
- 75 g candied fruit (orange peel, lemon peel, cherry pieces)
- 250 ml milk
- 150 g floral honey
- 150 ml oil
- 200 g powdered sugar
- 3 tbsp rum
Instructions
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1.
Preheat the oven to 180 °C (350 °F) with upper and lower heat. In a bowl mix the flours with baking powder, baking soda, cocoa, sugar, almonds and gingerbread spice. Finely chop the candied fruit and fold it in. Warm the milk slightly and dissolve the honey in it.
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2.
Add the honey‑milk mixture and oil to the dry ingredients and whisk everything together thoroughly. Spread the dough onto a baking sheet lined with parchment paper and bake in the preheated oven for 30–40 minutes (check with a toothpick).
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3.
Remove from the oven and let cool. Whisk powdered sugar with rum and, if needed, a little water until smooth; spread it over the cake and allow to dry. Cut the cooled cake into finger‑length strips about 2–3 cm wide.
