John Myers
Ingredients for 1 servings:
- 375 g honey
- 125 g sugar
- 6 tbsp rum, brown
- ½ lemon(s), organic
- 375 g flour (spelt flour is also fine)
- 1 packet of baking powder
- 2 tsp cinnamon (I use Saigon Cinnamon)
- ½ tsp clove powder
- some candied orange peel
- some candied lemon
- 200 g powdered sugar
- 5 tbsp lemon juice
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
fine Swiss pastry, makes about 48 pieces
Preheat oven to 200°C, fan oven to 180°C. Grease a baking tray. For the batter: Warm honey and sugar, stirring constantly until the sugar has dissolved. Stir in the rum. Rinse the lemon with hot water, dry it, and grate the zest all over. Mix the flour, baking powder, spices, lemon zest, candied lemon peel, and candied orange peel and knead into the honey mixture using the dough hook of a hand mixer. Immediately spread the warm batter onto the greased baking tray. Bake in the oven for about 20 minutes. For the glaze: Mix the powdered sugar and lemon juice until smooth and spread over the still-warm cake. While the cake is still warm, cut it into 3cm squares and let it cool.
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