- 250 grams honey
- 125 grams butter
- 150 grams sugar
- 500 grams Pastry flour
- 1 packet Baking powder
- 100 grams ground almonds
- 1 teaspoon cinnamon
- 1 generous pinch Ground clove
- 1 generous pinch allspice
- 1 pinch salt
- 2 eggs
- 100 grams finely chopped Candied lemon
- 100 grams finely chopped candied orange
- 3 tablespoons Whipped cream
- 175 grams (peeled, whole) almonds
- 40 Maraschino cherry
Combine butter, honey and sugar and bring to a boil, stirring. Cool. Combine flour with baking powder, ground almonds, spices, eggs, lemon and orange peel, mix well.
Add honey mixture and knead until smooth dough forms (dough should be soft, add a little flour if needed). Cover and refrigerate for about 1 hour. Press dough onto greased baking dish and smooth. Brush with cream and mark 4 cm (approximately 1 1/2 inch) squares on cake surface. Decorate each square with 4 almonds and 1 cherry.
Bake in preheated cake at 180°C (approximatley 350°F) for about 35 minutes or until light brown. Remove from oven and cool slightly, remove from pan and cut out marked squares. Place on cake plate and serve.