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HONEY-CAKE

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Serves: 6

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What does this mean?

This honey-cake is a traditional Christmas cake in Denmark. If you use the buttercream-filling, it should be eaten within a couple of days because of the raw egg-yolks. If you don't use the buttercream filling, the cake will last for a long time. Try a slice with butter!

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Ingredients

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For the cake

  • 8 medium eggs (separated)
  • 100 grams demerara sugar
  • 540 grams honey
  • 100 grams candied peel (finely chopped - optional)
  • 2 teaspoons ground allspice
  • 2 teaspoons ground ginger
  • 2 teaspoons ground ginger
  • 2 teaspoons orange peel (optional)
  • 3 lemon zest
  • 500 grams flour
  • 4 teaspoons baking powder

For the orange buttercream filling

  • 250 grams butter
  • 150 grams icing sugar
  • 50 grams honey
  • 1 orange peel (grated)
  • 1 orange (juiced)
  • 2 egg yolks

Method

Cake:

  1. Whisk egg yolks with sugar and honey until white.
  2. Mix baking powder, flour, peel and spices.
  3. Mix wet and dry ingredients.
  4. Whisk egg-whites and fold them in.
  5. Pour the batter in a buttered springform tin and bake at 165 C for about 35 minutes, till the cake feels firm to touch. Let it cool completely.

Buttercream filling:

  1. Put all the ingredients in a food processor until you have a soft cream.
  2. Let it cool in the fridge, until it is spreadable.
  3. Split the cake in three layers, spread the cream between the layers, wrap the cake in clingfilm and let it rest in a cool place for a few hours.

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