East Prussian Honey Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g honey
- 150 grams sugar
- 125 g fat
- 500g flour
- 5 g clove (s)
- 5 g allspice
- 5 g cinnamon
- 5 g cardamom
- 1 teaspoon lemon (s) - yellow
- 1 teaspoon orange (s) - yellow
- 2 egg (s)
- 1 pinch (s) salt
- 5 g deer horn salt
- 5 g potash, dissolved in a little water
- Almond (s), to decorate or sprinkle
Print Recipe
Pin Recipe Instructions
- Heat the honey, sugar and fat together in a saucepan on the hotplate. The mass should not boil, however.
- In the time when the honey is warming up, all the spices and other ingredients are dry blended with the flour. The honey mass is not added too hot, then the whisked eggs and the dissolved leavening agent.
- After it has worked thoroughly, it is best to leave the dough covered in a warm room for 2 weeks or at least a few days.
- Press the dough onto a greased or floured tray or into the drip pan, brush with the beaten egg and sprinkle with cracked or chopped almonds.
- Insertion: on the middle rail
- Baking: 20 - 25 minutes at 180 degrees, 5 - 10 minutes at 0 degrees
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