Pan Honey Cake
|Oil||125 Milliliter (1/2 Cup)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|All purpose flour||700 Gram (4 2/3 Cup)|
|Baking powder||1 Tablespoon|
|Ground almonds||250 Gram (2 Cups)|
|Ground cinnamon||2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground cloves||1 Pinch|
|Eggs||3 , beaten|
|Chopped mixed candied peel||200 Gram (1 Generous Cup)|
|Evaporated milk||3 Tablespoon|
|Blanched halved almonds||6|
|Candied lemon peel||1 Tablespoon|
Bring honey, oil and sugar to a boil in a medium saucepan, stirring constantly.
Sift flour and baking powder into a large bowl.
Mix in ground almonds, cinnamon, allspice, cloves, salt, eggs and candied peel.
Add cooled honey mixture; knead to a dough.
If dough is too soft, add a little more flour.
Press dough into a ball and wrap in foil or plastic wrap.
Preheat oven to 375°F (190°C).
Grease two 13x9-inch (33x23-cm) cake pans.
With floured hands, press dough into greased pans.
Smooth the surface; brush with evaporated milk.
Lightly cut 3-inch (7.5-cm) squares in dough with a sharp knife.
Decorate each square with almonds, cherries and pieces of candied lemon peel as illustrated.
Bake 25 to 30 minutes or until golden brown.
Cool slightly in pans.
Cut into squares and cool completely on a rack.