Heavenly gingerbread

Ingredients for 1 servings:

• 180 g butter
• 150 g brown sugar
• 150 g forest honey
• 50 g block chocolate
• 200 g flour
• 100 g almond(s), peeled, ground
• 100 g hazelnuts, peeled, ground
• 1 sachet of baking powder
• 1 pack of gingerbread spice
• n. B. Clove powder
• e.g. cardamom powder
• 2 eggs
• 1 tbsp baking cocoa
• e.g. milk
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Heat the butter, brown sugar, and wild honey on the stovetop, stirring occasionally, until a thickened mixture forms. Add the chocolate, melt, and stir well. Then let the mixture cool until lukewarm. In a mixing bowl, combine the flour, ground almonds and hazelnuts, baking powder, gingerbread spice, and, if desired, clove and cardamom powder. Add the eggs. If the sugar and butter mixture is still very warm, add about 200 ml of milk immediately and then pour the mixture into the mixing bowl. Otherwise, there is a risk that the eggs will curdle. If the mixture has already cooled considerably, the milk can also be added separately. Depending on the consistency of the batter, add enough milk until the batter is thick. Bake the batter in a greased baking pan in a preheated oven at 160-180°C (fan oven) for about 25-30 minutes. Use the skewer test to check whether the cake is done. This recipe makes enough dough for about 4 small figure baking tins of about 13 x 10 cm and one small baking tin of 22 x 27 cm.