Spiced Macaron Cake

Ingredients

• 80 g Butter
• 100 g liquid honey
• 5 eggs
• 1 tsp cinnamon
• 1 tsp ground clove
• 1 tsp Baking powder
• 150 g Whole wheat flour
• a little butter (for the pan)
• 100 g birch sugar
• 150 g organic orange (1 organic orange)
• 75 g ground almonds
• 75 g ground hazelnuts

Instructions

1. 1.

   Melt the butter in a pot or microwave on low heat and let it cool slightly.

2. 2.

   Add honey to a bowl. Separate 3 eggs and place the whites in a tall container. Add the yolks and the remaining two whole eggs with cinnamon and clove powder to the honey and whisk thoroughly.

3. 3.

   Sift baking powder and flour into a fine sieve and pour over the egg-honey mixture. Mix with an electric hand mixer. Stir in the liquid butter as well.

4. 4.

   Cut a piece of parchment paper to fit a 20 cm springform using kitchen scissors. Line the bottom of the pan with it, and grease the rim with a little butter.

5. 5.

   Pour the batter into the pan and let rest for 20 minutes. Then place the cake on the second rack from the bottom in a cold oven and bake at 200 °C (fan: 180 °C, gas: level 3) for 18–20 minutes.

6. 6.

   Meanwhile beat the egg whites with the mixer’s whisk attachment until stiff peaks form, allowing birch sugar to dissolve into them.

7. 7.

   Rinse the orange hot, dry it, and finely grate its zest. Fold the grated zest with the ground nuts and almonds into the meringue.

8. 8.

   Spread the macaron mixture over the pre-baked base using a spatula. Return to the oven on the middle rack for another 15–20 minutes.

9. 9.

   Let the cake cool in the pan on a wire rack. Release from the pan and serve.