Spiced Cake with Chocolate
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
1
- For the cake
- 1 ⅛ cups honey
- ½ cup sugar
- 1 egg
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ organic lemon (zest grated)
- ½ organic Orange (zest grated)
- 0.333 cup candied Lemon peel
- 0.333 cup candied Orange peel
- ½ cup ground Hazelnuts
- 1 Tbsp kirsch
- 2 ½ cups flour
- 2 tsps Baking powder
- ⅜ cup milk
- For the topping
- 4 Tbsps Redcurrant Jam
- ⅔ cup dark Chocolate couverture
- 2 tsps butter
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Whisk, 1 Immersion blender, 1 deep bowl, 1 Lid
Preparation steps
1.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5 and line a cookie sheet with waxed paper.
2.
Mix together the honey, sugar and egg until creamy. Add the cinnamon, cloves and orange and lemon zest.
3.
Add the candied peel and the nuts and stir in the kirschwasser. Add the flour and the baking powder and add enough milk to give the dough a soft texture.
4.
Spread the dough evenly over the cookie sheet and bake for 30-40 minutes until golden brown.
5.
Heat the jam and spread it over the still warm cake. Then immediately cut the cake into slices and let cool.
6.
Melt the couverture and the butter in a bain-marie and glaze the individual pieces. Allow to dry before serving. Store in a container in the fridge.
