Honey cake with cinnamon cream for a small baking pan

Ingredients for 1 servings:

• 190 g flour
• 140 g sugar
• 2 eggs
• 140 g butter, soft
• 3 tbsp honey
• 1 packet of baking powder
• 2 tbsp cocoa powder
• ½ tsp baking soda
• 1 vanilla pod(s), including the pulp
• 1 lemon(s), organic, zest
• 1 shot of milk
• 1 pinch of salt
• some butter and flour for the mold
• 200 ml cream
• 2 tsp cinnamon
• 2 tsp powdered sugar
• n. B. cinnamon sugar for decoration

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

e.g. for a heart shape (25 x 6.5 x 26.5 cm)

Preheat the oven to 170°C (fan assisted oven). Grease and flour the baking tin. Cream together the sugar, butter, and eggs until creamy. Add the baking powder, cocoa powder, baking soda, vanilla bean paste, lemon zest, milk, honey, and salt, then stir in the flour. Pour the batter into the prepared tin and bake at 170°C for 45 minutes. Baking time may vary depending on the oven. If necessary, do the skewer test. Turn the cake out of the tin and let it cool. Whip the cream with cinnamon and powdered sugar until stiff and spread it over the cold cake. Decorate the cake as desired, e.g., with cinnamon sugar, and eat immediately. The cake keeps well in the refrigerator and tastes even better 1-2 days after baking.