Russian honey cake

Ingredients for 1 servings:

• 150 g honey, liquid
• 75 g sugar, brown
• 50 g butter, some butter for the mold
• 1 egg(s)
• Cinnamon to taste (about 1 tsp)
• ¼ tsp cardamom
• ¼ tsp mace
• 150 g pitted dates
• 100 g almond(s), peeled, coarsely chopped
• 50 g cranberries
• 300 g flour (wholemeal flour)
• 1 tsp baking powder
• ¼ tsp baking soda
• 6 tbsp milk
• 200 g chocolate, white
• 15 almonds, peeled
• some cranberries (2-3 tbsp)
• possibly sweets, (silver beads)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

festive – covered with white chocolate

Heat the honey with butter and let cool slightly. Beat the egg with sugar, cinnamon, cardamom, and mace, then stir in the honey-butter mixture. Finely chop the dates and stir in with the almonds and cranberries. Mix the flour, baking powder, and baking soda. Gradually sift them into the egg mixture and gently stir in. Add enough milk until the batter falls easily from a spoon. Pour the batter into a 20 cm long loaf pan and bake for 50-60 minutes at 160 °C (320 °F) (use a skewer to test the consistency). Remove the cake from the pan and let cool. Melt the chocolate in a bain-marie and pour it generously over the cake. Decorate with almond halves, cranberries, and silver pearls. The cake can also be covered with dark chocolate.