Fruit honey cake

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 500 g Honey
  • 500 g Flour
  • 200 g Raisins
  • 400 g dried dates
  • 100 g Candied orange peel
  • 200 g Almonds; with skin
  • 150 g Butter
  • 1 pinch Salt
  • 3 TSP Gingerbread spice
  • 2 TEASPOONS Cinnamon
  • 1 knife tip ground pimento
  • 1 TEASPOON ground cilantro
  • 3 Eggs (size M)
  • 3 TSP Baking Powder
  • 1 package (5 g) Baking soda
  • 125 g Almond kernels; without skin
  • 250 g Orange marmalade
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil

Directions

  1. 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. 2

    Wash the raisins and drain well. Chop dates finely, chop candied orange peel a little finer. Coarsely chop almonds with skin. Mix everything together. Cream butter, salt and spices with the whisk of the hand mixer.

  3. 3

    Stir in the eggs one by one. Stir in small portions of honey dough. Mix baking powder and baking soda, then stir in briefly. Fold in the fruit and almond mixture well. Grease a rectangular baking tin (3 l capacity; approx. 24 x 35 cm).

  4. 4

    Pour in the dough, smooth it down. Decoratively cover with almonds without skin. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-55 minutes (stick test!).

  5. 5

    Cover with foil after approx. 30 minutes. Heat jam in a pot, stir until smooth. Take out the cake, spread with the jam and let it cool down on a cake rack. Serve cut into pieces.

Nutrition Facts

KCAL
380 kcal
CARBS
57 g
FATS
14 g
PROTEINS
6 g