Fine honey cake

Name: Fine honey cake
Total time: 3 h 40 min
Yield: about 25 pieces
Cuisine: Hungarian
Ingredients: 280 g plain flour; 100 g sugar; 1 tsp cinnamon; 1/2 tsp cloves; zest of 1 lemon; 1 tsp baking soda; 200 g honey (about 2-2.5 dl); 30 g butter; 30 g blanched almonds, sliced; 1 egg yolk for brushing; 1 pinch salt

Time: 40 min + 3 hours restingabout 25 piecesapprox. 70 kcal / serving (estimated)approx. 1 g protein / serving

Fine honey cake is a base of the old Hungarian Christmas biscuits: dough flavored with lemon zest, cinnamon and cloves, bound with honey and enriched with butter. It is rich even without eggs. Resting makes it easier to roll and deepens the flavor. Lovely as a cut-out gift.

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Method

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Melt the honey with the butter and sugar in a small pot, stirring, and warm over low heat until the sugar dissolves (do not boil). Cool to lukewarm.
Sift the flour with the spices, lemon zest, baking soda and salt into a bowl. Add the lukewarm honey mixture, work it in with a knife, then knead smooth by hand.
Wrap and rest for at least 3 hours, better overnight, at room temperature or in the fridge.
Preheat the oven to 180 °C (165 °C fan). Roll the dough out on a floured surface to half a finger thick (5-6 mm) and cut out shapes.
Place on a parchment-lined baking sheet, brush with the egg yolk, and sprinkle with almond slices.
Bake for 10-12 minutes until golden brown. Cool on a rack. They keep in a closed tin for 2-3 weeks and become really soft after 1-2 days.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Do not boil the honey, or it loses its aroma.
Long resting makes it truly delicious.
Walnuts or raisins can replace the almonds.
Can be decorated with icing.

Frequently asked questions

When do they get soft?

In a closed tin after 2-3 days.

Vegan?

Brush with milk instead of yolk and use plant-based margarine instead of butter.

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