A great cake recipe for any occasion:
-grated peel Yield: exterior -Fat + + semolina ess f. D. give.
Heat honey, sugar and butter or possibly light butter in a saucepan and stir until sugar is dissolved. Form into a wide dish and cool. With the whisks of a mixer, start by folding in the marzipan paste in flakes, then the eggs in order.
Sprinkle the raisins, almonds, walnuts, candied lemon peel, currants, candied orange peel and lemon peel with the rum and mix with about 100g of flour with cocoa, baking powder and honey cake spice and mix all ingredients well. Grease a loaf pan (30cm long) and sprinkle thinly with semolina. Fill the dough into the form and bake in the heated oven on the lower rack. Cool the cake in the pan on a rack. Mix the apricot jam with the water and boil for 3-4 minutes. Blend with the hand blender or pass through a sieve. Turn the cake out of the pan and spread with the hot jam. Melt the cooking chocolate and cake glaze in a warm water bath, mix well and coat the surface and sides of the cake with it. Coarsely crush the candied walnut pieces with the cake roller and sprinkle on the still soft glaze.
Baking time: 60-70 min Electric oven: 175 °C
Gas oven: level 2 Fan oven: 150 °C
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