Braunschweig honey cake

Ingredients for 1 servings:

• 500 g honey
• 70 g beet syrup
• 80 g clarified butter
• 1 egg(s)
• 3 tbsp milk
• 650 g wheat flour, mixed with spelt and wholemeal flour if desired
• 6 g cinnamon powder
• 3 g cloves
• 3 g ginger powder
• 3 g cardamom powder
• 1 pinch of salt
• 12 g potash
• ½ cup lukewarm water, approx. 75 ml
• 2 tbsp rye sourdough
• Fat for the mold
• lemon juice
• powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 2 hours

private recipe from the Braunschweig region

Briefly boil the honey, clarified butter, and beetroot syrup and let cool for 20 minutes. Combine the flour and spices and mix with the still-warm honey, then add the beaten egg. Finally, add the stirred potash and the sourdough. The dough will be rather viscous and is best mixed with a spoon or the dough hook of a food processor. Pour the dough into a greased 25 x 35 cm baking pan (lasagne dish) and spread it evenly with wet fingers; it should be at least 1 cm thick. Let it rest for up to a day or, after a short rest period, bake in a preheated oven at 180°C (top/bottom heat) for about 40 minutes on the middle rack. Once cooled, spread with lemon icing, if desired. It will keep for many days and tastes especially good with a little butter. Tip: As an alternative to cinnamon, clove, ginger and cardamom powder, 15 g of gingerbread spice can also be used.