Lebanese spice cake

Ingredients for 1 servings:

• 250 g honey
• 250 g rye flour type 1150
• 125 g milk
• 2 eggs, size M
• 1 egg yolk, size M
• 1 packet of baking powder
• 1 tsp ginger powder
• 1 tsp cinnamon
• ½ tsp star anise, ground
• 1 orange(s), organic, zest
• 1 lemon(s), organic, zest
• 1 egg white, size M
• some butter for the mold
• some powdered sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Gently warm the honey. Sift together the flour and baking powder and add to the honey. Add the milk, eggs, and egg yolks. Using a hand mixer, mix until smooth. Then mix in the ginger, cinnamon, star anise, and zest. Beat the egg whites until stiff and fold into the batter. Lightly butter a 30cm loaf pan, sprinkle with powdered sugar, and pour in the batter. Bake in a preheated oven at 175°C (top/bottom heat) for 60 minutes (use a toothpick to check if it’s ok). Remove from the pan and let cool on a wire rack. If desired, sprinkle with powdered sugar.