Breakfast cake

Name: Breakfast cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 400 g Honey; 400 g Flour; 125 g Butter; 1 pinch Salt; 2 TEASPOONS Gingerbread spice; 1 TEASPOON Cinnamon; 2 Eggs (size M); 2 TEASPOONS Baking Powder; 1 package (5 g) Baking soda; 2 TABLESPOONS Grümmel rock candy; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

400 g Honey
400 g Flour
125 g Butter
1 pinch Salt
2 TEASPOONS Gingerbread spice
1 TEASPOON Cinnamon
2 Eggs (size M)
2 TEASPOONS Baking Powder
1 package (5 g) Baking soda
2 TABLESPOONS Grümmel rock candy
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Warm the honey (max. 75 °C) and let it cool down to about 40 °C. Knead the flour into the honey bit by bit. Place in an airtight container and keep in a cool place for a few days, better a few weeks. Let the dough reach room temperature a few hours before processing.
2
Cream butter, salt and spices with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in small portions of honey dough. Mix baking powder and baking soda. Finally, stir in briefly.
3
Grease a box mould (1,5 l capacity; 25 cm length) and dust with flour.
4
Fill in the dough, smooth it down and sprinkle with candy. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 50 minutes (test with sticks!). Cover with foil after about 25 minutes.
5
Remove from the mould and leave to cool for about 10 minutes. Turn the cake onto a cake rack. Let it cool down. Butter tastes good with it.