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
350 grams
brown Sugar
2 tablespoons
1 pinch
1 teaspoon
100 grams
100 grams
50 grams
100 grams
100 grams
1
organic grated Lemon (zest)
500 grams
200 grams
½ teaspoon
200 milliliters
For the glaze
150 grams
How healthy are the main ingredients?
Ground nutmeg

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.