- 500 grams honey
- 125 milliliters vegetable oil
- 250 grams sugar
- 700 grams Pastry flour
- 1 packet Baking powder
- 250 grams ground almonds
- 2 teaspoons cinnamon
- ¼ teaspoon Ground clove
- ¼ teaspoon allspice
- 1 pinch salt
- 3 eggs
- 100 grams Candied lemon (finely chopped)
- 100 grams candied orange (finely chopped)
- 3 tablespoons Whipped cream
- 100 grams almonds
- 100 grams Candied lemon
- 20 Maraschino cherry (halved)
Boil the oil, honey, and sugar until the sugar is dissolved. Add the flour, baking powder, ground almonds, spices, eggs, candied peels. The dough should be soft, but if it is too soft, add a little flour. Cover and chill for 1 hour.
Spread the dough on a greased baking sheet. Flatten it and spread with the whipped cream.
Score into 6 x 6 cm (approximately 2 x 2 inches) squares. Decorate each square with almonds, cherries, and candied lemon peels.
Bake the honey cake in a preheated oven at 200°C (approximately 400°F) for about 40 minutes. Bake until light brown. Let cool slightly. Remove from the pan and cut into marked squares.
Serve once cooled.