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Ingredients
Dry:
- 1 pack of gingerbread spice or: • ½ teaspoon cardamom • ½ tablespoon ground cinnamon • ½ teaspoon ground ginger • ½ tablespoon ground cloves
- 250 g flour
- ½ tbsp baking soda
Wet:
- 70 g real honey
- 80 g Muscovado or brown sugar
- 100 g salted butter
- 70 g raisins
- 1 zest of 1 organic orange
- 80 g juice of ½ organic orange, and a little orange flesh
- ½ dl whipping cream
- 2 eggs
Coating:
- Dark chocolate or the child-friendly version - the dark round "pålægschokolade" "Pålægschokolade" are thin slices of chocolate that are used as a topping (in Danish, pålæg) on bread
Icing:
- 100 g Powdered sugar
- organic orange juice or
- egg whites and a little Citric acid
buttercream
- 50 g soft salted butter
- 50 g Powdered sugar
Ingredients
Dry:
Wet:
Coating:
Icing:
buttercream
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Instructions
- Melt the honey, sugar / brown sugar and butter in the microwave 30-60 seconds. or melt it in a pot. The sugar does not have to be completely melted, it will happen while the mixture cools down to room temperature.
- Mix spices and wheat flour with baking soda in a bowl.
- Blend the raisins, orange zest and orange juice with cream. Add the honey/sugar/butter and blend again. Finally, add the eggs.
- Stir the wet into the dry with a spoon. Stir the batter well, place in a freezer bag or piping bag, that makes it easier to control the honey cake batter.
- Put the batter in mini muffin tins or form round gingerbread cakes on baking paper.
- Bake the cakes for about 12 minutes at 160 C fan oven - 180 C conventional oven.
Decoration:
- Version 1 - chocolate coating: Melt the dark chocolate and cover the cakes.
- Version 2 - Icing: Stir icing sugar with orange juice to desired consistency or make a royal icing flavour it with citric acid.
- Version 3 - buttercream: Beat butter and sugar until it is completely white and fluffy - it takes 3-4 minutes. Take the cakes in pairs, put apricot jam and buttercream on and assemble them. Cover the honey bombs with dark chocolate.
- Store in an airtight container in a cool place. Refrigerate if you use buttercream and take the cakes out half an hour before serving.
Recipe Notes
