John Myers
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Starch and Honey Cake
The perfect starch and honey cake recipe with a picture and simple step-by-step instructions.
The strenght”
- 0,5 liter Water
- 4 piece Cloves
- 1 piece Cinnamon stick
- 1 tablespoon Raw cane sugar
- 2 piece Oranges
- 2 piece Lemons
- 0,5 liter Black tea, strong
- 0,5 liter White wine tart
The honey cake
- 50 g Beet syrup
- 75 g Honey liquid
- 75 g Cream
- 75 g Raw cane sugar
- 2 piece Eggs
- 250 g Spelled flour type 630
- 75 g Ground hazelnuts
- 1 pinch Ground cinnamon
- 1 pinch Mace
- 1 pinch Clove powder
- 1 pinch Salt
- 1 teaspoon Baking powder
- 100 g Hazelnut flakes
- 20 g Raw cane sugar
- 50 ml Cream
The strenght
- Bring the water with sugar and the spices to the boil. Squeeze the oranges and lemons. Mix everything with the black tea, heat again and add the wine shortly before serving. The drink has to be hot and not too sweet.
The honey cake
- Heat the syrup, honey, cream and sugar and stir until the sugar has melted. Let cool down.
- Mix the dry ingredients in a bowl.
- Stir two eggs into the cooled honey mixture and then gradually stir in the dry ingredients. Pour the dough into a small, greased and crumbled springform pan (21 cm) or a square form.
- For the topping, heat the cream with sugar, allow the sugar to melt, stir in the hazelnut flakes.
- Distribute the icing on the dough and bake the cake at 160 degrees air circulation in the preheated oven for about 30 – 35 minutes. (Toothpick sample)
- Cut the cooled cake into small cubes and serve to “starch”.
- Note 8: The honey cake is quite firm and dry. But that should be so, because he should be able to absorb the “strength” well. If you want to enjoy the cake like this, it is advisable to fill it with jam or buttercream.
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