Honey cake for the 7th blog birthday

It's that time again: every year my blog celebrates its blog birthday. And like every year, I keep forgetting that in advance. Who comes up with the idea to start a blog on the 10th of January ... Anyway, moey's kitchen will be 7 years old today. Happy Blog Birthday! After all this time, it's still a lot of fun and that's why I do not spend a lot of time chatting around doing what I like most here: introducing a recipe! Today there is: Honey cake !

If you are a bit interested in the development and want to know what's going on in my blog, I recommend my article My favorite 10 recipes on the blog. And my annual review of 2017 can be found here: # foodblogbilanz17.

But now honey cake. With honey cake I associate childhood memories. Holiday in Holland, breakfast with chocolate sprinkles, things like that. Honey bread and Dutch breakfast bread are reminiscent of holidays, windy dunes and salty sea air. Hot tea and a slice of honey cake, thick with butter. Hach. Real Soulfood!

There are an awful lot of recipes, some for breakfast bread without honey and just with beet syrup, so it gets a particularly dark tint. Others only with honey or just with normal wheat flour. I chose a mix of everything. This results in a spicy, juicy breakfast bread, which fits perfectly to tea. Brushed best with thick butter and maybe drizzled with a little further honey. But it also tastes pure, in the office or as a small afternoon snack.

Honey Cake

Ingredients

  • 250 g flour (Type 550)
  • 150 g rye flour (type 1150)
  • 100 g raw cane sugar
  • 2 teaspoons of tartar baking powder
  • 1/2 teaspoon of baking soda
  • 1 pinch of salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1 Msp. ground cloves
  • 1 Msp. ground anise
  • 100 g of creamy honey
  • 50 g of turnip herb ( Sugar beet syrup)
  • 200 ml of milk
  • 1 egg

Preparation

1

Preheat the oven to 175 ° C top and bottom heat. Lay out a small box of about 22 cm in length with parchment paper.

2

Notes

Wrapped in foil, the honey bread will keep fresh for about 2-3 days.

For more breakfast ideas on the blog, click here: Breakfast and brunch category