East Prussian honey cake

Ingredients for 1 servings:

• 400 g wheat flour
• 120 g potato flour
• 200 g sugar
• 400 g honey
• 80 g lard
• 80 g vegetable oil
• 150 g ground almonds
• 50 g almonds, whole kernels or almond flakes
• 2 eggs
• 1 tsp baking powder
• 1 tsp gingerbread spice
• some lemon peel, untreated, grated
• 2 egg yolks

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

classic Christmas pastries from Masuria

Beat the sugar and eggs until fluffy, then stir in enough flour to fit the sugar mixture. Combine the remaining flour with the baking powder and potato flour. Heat the lard and honey until softened. Once cooled, stir into the egg mixture along with the vegetable oil. Then stir the remaining flour mixture, the ground almonds, the gingerbread spice, and the lemon zest into the dough. Line a baking sheet with the dough, brush with egg yolk, and scatter the whole almonds at intervals. Bake in a preheated oven at approximately 150°C (top/bottom heat) for approximately 60 minutes. Once cooled, cut the honey cake into rectangular pieces.