Honey cake fir forest
easy
60 mins
60 mins
Ingredients
- 175 g Honey
- 6 TABLESPOONS Oil
- 75 g Sugar
- 40 g Citation
- 200 g Flour
- 1 coated Tsp Baking Powder
- 1 heaped Tsp cocoa powder
- 1/2 TEASPOON ground cloves
- 1 TEASPOON ground cinnamon
- 1 knife tip ground cardamom
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 egg (weight class 2)
- 75 g crushed almonds
- 400-500 g Icing sugar
- 2 TABLESPOONS hot water
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp green food coloring
- 2 small freezer bags
- 80 red sugar pearls
- 7-10 Tbsp Grease
Directions
- 1
Heat honey, oil and sugar while stirring in a pot and let it cool down. Finely chop the candied lemon peel. Mix flour, baking powder, cocoa, spices and lemon peel. Add egg and honey mixture and mix everything well. Finally add candied lemon peel and almonds and stir in.
- 2
Pour into a greased springform pan (28 cm Ø) and smooth down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Let it cool down. Remove the honey cake from the tin and cut into 8 cake pieces. Sieve 300 g icing sugar and mix with 2 tablespoons of hot water and the lemon juice to a sprinkleable icing. Colour one half green with food colouring and put both in a small freezer bag. Cut off a small corner and decorate the cake pieces with the icing like a fir tree. Press the pearls into the still wet icing and let them dry. Straighten the edge of the honey cake with a knife. If necessary, glue the rest of the icing onto a wooden board.
- 3
Colour one half green with food colouring and put both in a small freezer bag. Cut off a small corner and decorate the cake pieces with the icing like a fir tree. Press the pearls into the still wet icing and let them dry. Straighten the edge of the honey cake with a knife. If necessary, glue the rest of the icing onto a wooden board. Dust with lots of icing sugar. Results in 8 trees
- 4
Per tree about 2390 kJ/ 570 kcal. E 3.33 g/ F 8.5 g/ KH 104.45 g
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