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Almond honey cake

Almond honey cake

    

Nontraditional honey cakes with the scent of Christmas.

Cook

No. of servings

60

Ready in

45 min.

Difficulty

high

 

 

all-purpose flour / plain flour10.5oz300grams
almonds7oz200grams
bicarbonate0.5tsp½teaspoon
chicken egg2pcs2pieces
gingerbread spice mix0.5oz12grams
honey 4.25oz120grams
powdered sugar2.5oz70grams
rum1tbsp1tablespoon
unsalted butter2.5oz70grams

1. 

almonds 4.25 oz (120 g)

Grind almonds with their peel.

2. 

almonds 2.75 oz (80 g)

Boil the almonds briefly, drain the water, peel the almonds and cut them in half lengthwise.

3. 

honey  4.25 oz (120 g)  unsalted butter 2.5 oz (70 g)

Melt the butter and honey in a water bath.

4. 

all-purpose flour / plain flour 10.5 oz (300 g)  powdered sugar 2.5 oz (70 g)  gingerbread spice mix 0.5 oz (12 g)  bicarbonate 0.5 tsp

Mix ground almonds, flour, sugar, gingerbread spieces and soda in a bowl.

5. 

chicken egg 1 pc  rum 1 tbsp

Mix egg and rum in melted butter and honey.

6. 

Pour the liquid mixture to the powdery mixture and mix with wooden spoon.

7. 

Put the dough on a plate, knead it with your hand and store it wrapped in a foil for 12 hours in the cold.

8. 

Knead the dough and roll it to a thickness of about 3-4 mm. Cut different shapes out.

9. 

chicken egg 1 pc

Put the shapes on a baking sheet lined with baking paper and spread with a whipped egg.

10. 

Decorate the honey cakes with prepared almonds.

11. 

Bake for 8 minutes at 180 °C.

Bon appetit!

 

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