Recipe by strawberrybird
German honey cake. This is my favorite to make over the Jewish high holidays. Easy and yummy. Note: I use a food processor to grind the almonds; it's really very simple. But, you can also buy almond meal if it's available at your local stores.
- 1 tablespoon butter, softened
- 5 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 cup almonds, finely ground
- 1⁄4 cup almonds, slivered
- 1 tablespoon unsweetened cocoa
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cardamom
- 1 tablespoon lemon peel, finely grated
- 1⁄2 teaspoon almond extract
- 1 cup honey
- 1 cup sugar
- 1⁄2 cup cold water
Directions See How It's Made
- Preheat the oven to 350°F.
- Use a paper towel to rub the softened butter over the bottom and sides of a jelly roll pan. Sprinkle 2 tbsp of flour over the butter and tip the pan from side to side to spread evenly. Invert the pan and tap to remove any excess flour.
- In a large bowl, stir together the 5 cups of flour, baking powder, ground almonds, coco, cloves, cinnamon, cardamom, lemon peel, and almond extract. In a large saucepan, bring the honey, sugar, and water to boil over medium heat, stirring until the sugar dissolves. Reduce the heat to low and simmer, uncovered, for 5 minutes. Pour the hot honey mixture over the flour mixture and stir together until a smooth dough is formed.
- Spread the dough into the pan. Bake in the oven for 20 minutes, or until the top is firm to the touch. Remove the pan from the oven and immediately sprinkle with slivered almonds, pressing them gently into the surface of the cake. Let the cake rest for 4-5 minutes, then cut. You can cut it into squares, rectangles, or any sort of fancy shape! Transfer pieces to a wire rack to cool.
- I've heard this is better if you store it wrapped in foil for several days before serving, but I've never done it.