Honey Cake with Chocolate Glaze

Ingredients

• 200 g honey
• 120 g yogurt butter
• 2 Eggs
• 250 g flour
• 100 g Ground Almonds
• 75 g chopped almonds
• 2 tsp gingerbread spice
• 1 pinch salt
• 1 tsp Baking powder
• 15 g cocoa powder (1 tbsp)
• 150 g dark chocolate couverture
• 60 g white chocolate couverture

Instructions

1. 1.

   Warm honey with butter in a pot and let it cool to lukewarm. Gradually stir in the eggs.

2. 2.

   Sift flour with almonds, gingerbread spice, pinch of salt, baking powder, and cocoa powder, then fold into the honey mixture. Spread dough on a parchment-lined baking sheet and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 25 minutes (test with a skewer).

3. 3.

   Remove cake from oven, let it cool, then cut into strips 2 cm wide and 8 cm long.

4. 4.

   While the cake cools, chop both chocolate couvertures and melt each separately over a hot, non‑boiling water bath. Let them cool to lukewarm.

5. 5.

   Spread dark chocolate glaze over the cake strips. Place white chocolate in a freezer bag, cut off a corner, and pipe a narrow strip lengthwise onto the cakes. Use a wooden stick to mix both chocolates decoratively and let dry.