Glasig-glänzende Lebkuchen
(Glazed Honey Cakes) Recipe

Origin: Germany      Period: Traditional

Ingredients:

1 tsp cinnamon
1 tsp ground allspice
1/4 tsp ground cloves, ground
1/2 tsp salt
350g unbleached flour
1/2 tsp baking powder
75g ground almonds
1 tsp freshly-grated lemon zest
2 large eggs
150g sugar
180ml honey
120ml milk

For the Almond Glaze:
200g icing sugar
1/2 tsp almond extract
1 tsp rum
1 tbsp water (about)

Glasig-glänzende Lebkuchen
(Glazed Honey Cakes) Preparation:

Method:

Combine the spices, salt, flour and baking powder in a bowl then stir in the almonds and lemon zest.

In a separate bowl, beat the eggs and sugar until thoroughly combined and a thin ribbon is formed when the whisk is removed from the mixture. Now stir in the milk and honey and whisk to combine. Gradually add the flour mixture, beating well to combine. When the batter is smooth turn into a Swiss (jelly) roll tin (about 28 x 42cm in size) that has been greased and floured. Level the top then transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until the cake is golden and cooked through.

Allow to cool in the tin for 10 minutes then turn out onto a wire rack and set aside to cool. In the meantime, prepare the almond glaze. In a bowl, combine the icing sugar, almond extract, run and about 1 or 2 tbsp water. Beat until the glaze is smooth and just spreadable then spread over the top of the still warm cake.

When the cake is cold and the glaze has set cut into bars about 2.5 x 7cm in size. Serve with tea or coffee.

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As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

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