Honey cake
- 250 g Butter or margarine
- 100 g Sugar
- 1 packet Vanillin Sugar
- 200 g Forest honey
- 4 eggs (size M)
- 250 g Whole Wheat Wheat Flour
- 1/2 parcel baking powder
- 1/2 TL Cinnamon
- 100 g Almond flakes
- 1 EL Rum
- fat and breadcrumbs
60 minutes
light
- 1.
- fat , Sugar and vanillin stir the sugar with the whisk of the hand mixer until foamy. Add 150 g honey and stir. Gradually stir in the eggs. Mix the flour, baking powder and cinnamon and gradually stir in. Pour the dough into a greased bundt pan (1 1/2 liter) sprinkled with breadcrumbs and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 45 minutes. Cover with foil after 20 minutes. In the meantime, roast the almonds in a pan without fat, remove from the pan and let cool down. Take the cake out of the oven, let it cool on a wire rack and then turn it out of the tin. Warm up the rest of the honey and rum, brush the cake with it. Sprinkle with the toasted almond flakes. Makes approx. 18 pieces
- 2.
- Tableware: Schirnding
- 3.
- Cutlery: CMS
1 portion approx: 260 kcal 1090 kJ 5 g protein 16 g fat 23 g carbohydrates
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