Honey Nut Cakes

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Honey Nut Cakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in

Ingredients

for
70
Ingredients
500 grams honey
350 grams brown sugar
2 tablespoons cinnamon
1 pinch Ground clove
1 teaspoon Ground nutmeg
100 grams almonds
100 grams Hazelnuts
50 grams Walnut
100 grams candied orange
100 grams Candied lemon
1 organic grated lemon (zest)
500 grams Pastry flour
200 grams Spelt flour
½ teaspoon potatoes
200 milliliters Cherry brandy
For the glaze
150 grams sugar
How healthy are the main ingredients?
honeysugarSpelt floursugaralmondWalnut

Preparation steps

1.

In a saucepan, bring the honey, sugar, cinnamon, clove and nutmeg to a boil. Finely chop the almonds, hazelnuts, walnuts, orange and lemon peel and add to the syrup along with the lemon zest, remove from the heat and set aside.

2.

Gradually add 2/3 of the combined flours, the baking soda and  the kirsch. Place the remaining flour on the work surface, transfer the dough to the work surface and knead quickly until it comes together.

3.

Divide the dough in half, roll each half out about 6 mm (approximately 1/4-inch) thick and spread over 2 floured baking sheets. Let stand overnight.

4.

Preheat the oven to 225°C (approximately 425°F) and bake on the middle rack until set, 15-20 minutes.

5.

For the glaze: In a saucepan, bring the remaining sugar and 100 ml (approximately 1/2 cup) of water to a boil and boil 5 minutes. Score the sheets of baked dough into rectangles, approximately 3/4 inch deep. Lift the sheet from the baking sheet, brush off the flour and spread the hot sugar glaze over and let cool. Cut the cakes apart once cooled.