Honey cake rue with nuts
easy
75 mins
75 mins
Ingredients
- 250 g Honey
- 125 g Butter or margarine
- 2 Eggs (size M )
- 1 heaped Tsp gingerbread spice
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 375 g Wholemeal wheat flour
- 1 package Baking Powder
- 2 TEASPOONS Cocoa powder
- 100 g ground hazelnuts
- 100 g Raisins
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
- 100 g white couverture
- 1 small freezer bag
- 40 g whole peeled almonds
- 40 g whole unpeeled hazelnuts
- 20 g Pistachio kernels
- 2-3 TABLESPOONS Apricot Jam
Directions
- 1
Melt honey and fat in a pot and let it cool down. Stir eggs, gingerbread spice and lemon peel into the lukewarm honey mixture. Mix flour, baking powder, cocoa and hazelnuts.
- 2
Stir into the honey dough together with the raisins. Grease a baking tray and press the dough onto the baking tray (approx. 30x30 cm). Cover the edge of the dough with folded aluminium foil. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes.
- 3
Use a ruler to cut the still warm cake into diamonds with 5 cm edge length. Let it cool down. Melt the couverture, let it also cool down a little and fill it into a small freezer bag.
- 4
Cut off a small corner and spray strips over the rhombuses. Press an almond, a hazelnut and a pistachio into the moist chocolate. Let the chocolate coating dry. Warm the apricot jam, pass it through a sieve and coat the nuts with it.
- 5
Allow to dry. Results in about 32 pieces (+ waste pieces).
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