Honey Cake with Almonds
Honey Cake with Almonds - Kids love honey, walnuts and almonds!
Healthy, because
Even smarter
Nutritional values
The Christmas honey cake is a real treat thanks to almonds, nuts and honey.
You are free to choose the nuts for the decoration - just take what you like. If omega-3 fatty acids are important to you: walnuts are particularly rich in omega-3 fatty acids.
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.111 mg | (10 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 146 mg | (4 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 6 ozs honey
- 3 ozs butter
- 2 eggs
- 3 ozs brown sugar
- potatoes (about 1 tablespoon)
- 1 lemon
- 3 ozs unpeeled almonds
- 11 ozs Spelt flour (type 630)
- 1 Tbsp Gingerbread spice
- 1 Tbsp cocoa powder
- 2 ozs candied orange (diced)
- 2 ozs Candied lemon (diced)
- 3 ozs Nut (eg walnut, hazelnut, almond kernels)
Kitchen utensils
Preparation steps
Heat honey and 75 grams (approximately 5 tablespoons) butter in a small pot, stirring constantly, until the butter melts and combines with the honey. Remove from heat and let cool for about 15 minutes.
Meanwhile, separate 1 egg. Set aside the white. Add the yolk, remaining egg and sugar to a mixing bowl and beat until foamy with a hand mixer.
In a small bowl, mix and dissolve potash with 1 tablespoon of water.
Rinse lemon, wipe dry and zest 1 tablespoon of peel.
Coarsely chop almonds in a mini food processor.
Add chopped almonds, honey mixture, potash, lemon zest, flour, gingerbread spice, cocoa powder, candied orange peel and candied lemon peel to the egg mixture. Mix with the dough hook attachment of the hand mixer into a smooth batter.
Grease a square 24 x 24 cm (approximately 9.5" x 9.5") baking pan with the remaining butter. Pour in the batter and smooth with a rubber spatula.
With a knife, score surface of batter to portion cake into 15 pieces. Decorate with the nuts.
Whisk the reserved egg white with 1-2 tablespoons water and brush the top of the batter with the mixture. Bake in a preheated oven at 175°C (approximately 350°F/ convection 325°F) on the middle rack until an inserted toothpick comes out clean, about 25 minutes. Allow cake to cool before serving.
