Brown cake

Name: Brown cake
Cook time: 1 h
Total time: 1 h
Yield: 75
Ingredients: 250 g Butter; 200 g demerara sugar; 125 g treacle; 50 g ground almonds without skin; 2 TEASPOONS Cinnamon; 1 coated Tsp ground ginger; 1/2 TEASPOON ground cloves; 8 g Potash; 500 g Flour; 50 g flaked almonds; 50 g Almond kernels; 50 g Macadamia seeds; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 75

250 g Butter
200 g demerara sugar
125 g treacle
50 g ground almonds without skin
2 TEASPOONS Cinnamon
1 coated Tsp ground ginger
1/2 TEASPOON ground cloves
8 g Potash
500 g Flour
50 g flaked almonds
50 g Almond kernels
50 g Macadamia seeds
7-10 Tbsp Cling film

Directions

1
Cut butter into pieces. Put them in a pot with sugar and syrup. Heat while stirring, bring to the boil once, remove from the stove. Stir in ground almonds and spices. Dissolve the potash in approx. 2 tbsp. hot water, stir into the butter-syrup mixture and allow to cool. Sift the flour over the mixture and knead into a smooth dough, first with the dough hooks of the hand mixer, then with your hands
2
Cut the dough in half. Form one half into a roll (approx. 20 cm long, 5 cm Ø). Knead almond flakes under the other half. Form the dough into a rectangular piece (approx. 17 cm length, 3 cm height). Wrap both strands of dough in foil. Put them in a cool place overnight, better several days.
3
Cut whole almonds in half horizontally. Chop macadamia nuts. Cut dough into thin slices (the dough tends to break when cut) and spread on baking trays lined with baking paper. Decorate round cakes with prepared nuts
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) one after the other for approx. 5 minutes
5
waiting time at least 1 day