Cake in a flowerpot

Ingredients for 1 servings:

• 200 g honey
• 100 g sugar
• 100 g butter
• 400 g flour
• 15 g gingerbread spice
• ½ tsp baking powder
• 100 g sultanas
• 100 g almonds, chopped
• 4 eggs
• 100 g powdered sugar
• 2 tbsp lemon juice
• some food coloring, green, decorative flowers and leaves (e.g. made of sugar, edible paper, chocolate)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Flowers speak louder than words. Baked directly in a clay pot, they’re ideal as an eye-catcher and/or small gift.

You will also need 6 clay pots (approx. 9 cm in diameter) and 6 circles of baking paper (approx. 20 cm in diameter). Heat the honey, sugar, and butter in a saucepan over medium heat until the sugar has dissolved. Then let it cool to lukewarm. Sift the flour, gingerbread spice, and baking powder into a bowl. Add the sultanas, almonds, eggs, and the lukewarm honey mixture and knead everything with the dough hook of a hand mixer for about 5 minutes until you have a smooth dough. Now line the clay pots with the baking paper circles. Press firmly into the pots so that the paper, with its folds, lies as evenly and flatly as possible in the pots. Then pour in the batter and bake in a preheated oven at 170°C (top/bottom heat, fan: 150°C) on the lowest rack for 50 minutes. Then let it cool thoroughly. To decorate, mix icing sugar, lemon juice and green food coloring to a thick icing, spread the icing on the cake and decorate it with decorative flowers and leaves as desired.