A cake recipe for all foodies:
Heat 50 g honey and 50 g fat together and let cool again. 3 eggs, 20 g flour, 20 g flower tender Köllnflocken, 150 g sugar, 2 1/2 tsp gingerbread spice, 10 g light en. Melt 1 tsp. deer horn salt and 1/2 tsp. potash each separated in a tiny bit of tap water. Grate the zest of one lemon. Finely dice 50 g candied lemon peel, 50 g candied orange peel, 10 g dates, 10 g figs – all together. Finely chop 50 g hazelnuts and 50 g sweet almond kernels.
Prepare all the ingredients quickly one after the other. Spread the whole quantity on the properly greased baking tray, preferably with a wet hand. Bake at 200 degrees. Cover with icing while still hot. After cooling, cut into small pieces about 5 x 5 cm in size. Keeps fresh in a tin can. Makes a tray full.
The glaze: Mix 150 g fine sugar, 2 tbsp orange juice and 1 tsp juice of a lemon to a thick consistency.
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