1pack of gingerbread spiceor: • ½ teaspoon cardamom • ½ tablespoon ground cinnamon • ½ teaspoon ground ginger • ½ tablespoon ground cloves
½ tbspbaking soda
80gMuscovado or brown sugar
1zest of 1 organic orange
80gjuice of ½ organic orange, and a little orange flesh
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
organic orange juice or
egg whites and a little Citric acid
50gsoft salted butter
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.
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.