East Prussian Honey Cake

from Chefkoch

Note: I've translated this from German, so double check it.

Ingredients

• 300 g Honey
• 150 g Sugar
• 125 g Fat
• 500 g Flour
• 5 g Cloves
• 5 g Mixed spice
• 5 g Cinnamon
• 5 g Cardamom
• 1 tsp Lemon zest
• 1 tsp Orange zest
• 2 egg(s)
• 1 pinch Salt
• 5 g hartshorn salt (an ammonium-based baking powder)
• 5 g Potassium carbonate, dissolved in a little water
• Almond(s), for decoration or sprinkling

Directions

1. Heat the honey, sugar and fat together in a pan on the hotplate. The mixture should not boil.
2. While the honey is warming up, mix all the spices and the other ingredients dry with the flour. Add the honey mixture, not too hot, then the beaten eggs and the dissolved leavening agent.
3. After mixing thoroughly, the dough is best left covered in a warm room for 2 weeks or at least a few days.
4. Press the dough onto a greased or floured tray or into the drip pan, brush with beaten egg and sprinkle with sliced ​​or chopped almonds.
5. Place: on the middle shelf
6. Bake: 20 - 25 mins at 180 degrees 5 - 10 mins at 0 degrees