Honeycake (Honigkuchen)

Honeycake is somewhat similar to gingerbread, and is traditionally prepared and served during Christmas time. The gingerbread spice mixes sold in Germany usually don't contain ginger, but cinnamon, orange peel, coriander, lemon peel, star anis, fennel seeds, nutmeg, ground cloves, and cardamom. You can certainly add ginger and allspice, and mix different spices to taste.

Ingredients:

Deep baking sheet or Pyrex form (13 x 9 inches)

Some grease

Cake batter:

250 g honey

125 g (1stick) butter or margarine

2 eggs

1 package of 15 g Lebkuchengewuerz or 1 tablespoon gingerbread/pumpkin spices: gingerbread spices are cinnamon, orange peel, coriander, lemon peel, star anis, fennel seeds, nutmeg, ground cloves, cardamom, allspice, mix to taste

1 teaspoon grated or ground lemon zest

375 g wheat flour

3 leveled teaspoons baking powder

1-2 tablespoons unsweetened cocoa powder

100 g raisins

100 g hazelnut meal

Some milk 

100 g sliced almonds

Glaze:

5 tablespoons apricot jam

Topping:

200 g semisweet chocolate

1 tablespoon vegetable or coconut oil

Hazelnut-, walnut- or (skinned) almond halves 

Preparation:

1. Add honey and butter or margarine to a stovetop pot. Slowly melt butter or margarine on low to medium heat while stirring. Remove from heat, pour into a mixing bowl, and cool mixture in the fridge for a few minutes.

2. Preheat oven to 180 degrees Celsius (350 F). Grease baking sheet or Pyrex form.

3. Whisk eggs, spices, and lemon peel into the butter-honey mixture using an electric hand mixer.

4. In a separate bowl mix flour, baking powder, and cocoa powder. Add flour mixture two tablespoons at a time to liquid mixture using an electric hand mixer. (Switch to knead hooks when the dough becomes very stiff and heavy).

5. Lastly, stir in hazelnut meal and raisins. Spread batter evenly on a deep baking sheet or in a Pyrex form. Brush some milk on top to prevent the surface from drying out while baking and spread sliced almonds over top.

6. Bake at 180 degrees Celsius (350 F) for about 20 minutes or until toothpick comes out clean.

7. Rub the apricot jam through a mesh and brush over cake immediately after removing the cake from the oven. Let cake fully cool,down.

8. Cut chocolate into smaller pieces and add to a bowl together with the oil. Melt chocolate in microwave (lowest heat setting, stirring frequently) to on top of hot water. Spread chocolate over cake, garnish with nuts and/or almonds.

9. When the glaze has fully set, cut the cake into pieces and store in an airtight container.

Comments:

1. Prepare the cake a few days ahead, so that it can develop better flavor.

2. The cake keeps for about two weeks (if it lasts that long...)