Enjoy the delightful layers of flavors in this Honey Cake, where rich honey, warm spices, and luxurious chocolate create a symphony of taste and texture. Perfect for special occasions or as a decadent treat any time.
German Honey Cake: An Easy Gingerbread Treat
Let's dive into the delightful world of German baking with our German Honey Cake, also known as Honigkuchen. This recipe captures the festive spirit of gingerbread treats, reminiscent of the beloved Lebkuchen, but offers a simpler way to make a larger batch of these delicious delights.
Although it's called a cake, these treats are more like bars—perfect for sharing and savoring the essence of German holiday traditions.
Unlike traditional gingerbread, our Honigkuchen has a texture that falls between a moist cake and a cookie. Also, the addition of honey brings a subtle sweetness, and the raisins, apricot jam, and rich chocolate icing add layers of flavor and a moist feel.
Baking with honey requires careful attention, and our recipe suggests a low temperature to prevent dryness or browning at the edges. The thick chocolate coating not only adds a decadent touch but also ensures an overall moist experience, countering the potential dryness associated with honey-based cakes.
Ingredient Notes and Substitutes
Make sure that all your ingredients are at room temperature.
Cake Batter
- Honey: Use high-quality honey for rich flavor. It adds sweetness and helps maintain moisture
- Butter: Opt for unsalted butter for better control of salt in the recipe. While oil may give a moist cake, we stick to tradition in this recipe.
- Eggs: Allow eggs to reach room temperature. These provide moisture, whip up incorporating air to give a fluffy texture.
- Gingerbread Spice: Combine ½ teaspoon each of ground cinnamon, cloves, allspice, coriander seeds, cardamom, ginger, and ¼ teaspoon each of ground nutmeg, mace, and star anise. Or use the spice blend we made for lebkuchen. You can also try a store-bought gingerbread spice.
- Lemon Zest (or 2 tablespoons very finely chopped candied citrus peel): Fresh lemon zest adds citrusy aroma/brightness, while candied citrus peel provides sweet and tangy notes. The latter is usually available around holiday times in most stores but you can easily make it at home.
- All-Purpose Flour: Sift and measure the flour for accurate quantities in baking.
- Baking Powder: Check for its freshness by testing its reactivity in hot water to ensure proper leavening. To test its activity, place ½ teaspoon of baking powder in a small bowl and pour ¼ cup of hot water over it. If it produces foam, the baking powder is active.
- Cocoa Powder: Choose high-quality cocoa for a rich chocolate undertone.
- Salt: Enhances the sweetness and overall flavor of the cake.
- Dark Raisins (or Currants): Dark raisins add natural sweetness, while currants offer a smaller, intense burst of flavor.
- Raw Hazelnuts or Almonds: Use high quality, shelled, and unsalted hazelnuts for exceptional flavor as we did for hazelnut gelato. You can find them online or at specialty stores, such as Costco and Trader Joes. Roast nuts for enhanced flavor and grind very finely for even distribution in the batter. But don't make it into nut butter.
- Milk: Adjust for a batter consistency between cookie dough and cake batter, making sure it is not too thick or the cake will dry out. Start with 2 tablespoons and add more as needed. Also add gradually to avoid over-mixing.
Apricot Glaze, Chocolate Icing and Decoration
- Apricot Jam: Smooth apricot jam creates a glossy glaze; so, opt for a high-quality, smooth variety.
- Water: Used to thin and adjust the consistency of the apricot glaze.
- Semi-Sweet Chocolate (chopped): Opt for good-quality semi-sweet chocolate for a luscious glaze. Ghirardelli is a brand that I use sometimes.
- Coconut Oil: Adds smoothness to the chocolate glaze.
- Walnut Halves, Hazelnut Halves, Sliced Almonds: Decorate the cake with these nuts for visual appeal and added texture.
Honey Cake: Step by Step Instructions
1. Preparing the Oven and Pan
- Preheat your oven to 325°F. Baking at a lower temperature ensures the honey cake cooks evenly without drying out. This gentle approach also prevents any unwanted burnt edges.
- Grease a 9x13 baking pan and line it with parchment paper for easy removal and clean edges.
2. Creating the Cake Batter
- Gently melt ¾ cup honey with 9 tablespoons of butter in a saucepan over low heat, stirring constantly to achieve a smooth consistency.
- Transfer the honey-butter mixture to a mixing bowl and let it cool to room temperature.
- Whisk in three large eggs, one at a time, using a hand mixer with a whisk attachment, at highest setting. Incorporate gingerbread spice and lemon zest (or finely chopped candied citrus peel) into the cooled mixture, ensuring even distribution.
- In a separate mixing bowl, combine 3 cups of sifted all-purpose flour with 1 tablespoon each of baking powder, cocoa, and ⅛ teaspoon of salt. Sift the dry ingredients and add them to the wet ingredients in three batches, beating at medium speed. This ensures a well-mixed and smooth batter.
- Mix in dark raisins for chewy, sweet notes, which balances well with finely ground hazelnuts or a great texture. Add 2 to 3 tablespoons of milk gradually to achieve a batter consistency between cookie dough and cake batter - for a moist, yet firm, honey cake. A key tip here is to avoid over-mixing, which can affect the final texture of the cake.
3. Baking the Cake
- Spread the prepared cake batter evenly in the greased and lined baking pan.
- Brush the surface with the remaining milk for a beautiful golden finish and sprinkle almond slices on top.
- Bake for approximately 20 minutes or until a cake tester inserted into the center comes out clean. Also, be cautious not to over-bake, as this can result in a dry texture.
4. Preparing the Apricot Glaze
- Heat ⅓ cup of apricot jam in a small saucepan with 1 tablespoon of water. Cook it until it reaches a honey-like consistency.
- Spread the warm apricot glaze over the honey cake immediately after baking. Allow it to cool, creating a shiny and flavorful finish. This enhances sweetness and keeps the cake more moist.
5. Making the Chocolate Icing
- Melt 7 ounces of chopped semi-sweet chocolate. If using a microwave, heat it in 30-second intervals, stirring between each, until smooth. Incorporate 1 tablespoon of coconut oil until achieving a smooth consistency.
- Pour the melted chocolate over the completely cooled cake, ensuring an even spread. This step adds a layer of richness and indulgence to the honey cake.
- Decorate the cake with walnut halves, hazelnuts, and sliced almonds according to your preference.
- Allow the chocolate icing to set before cutting the honey cake into pieces.
6. Storage
Once the chocolate icing has set, cut the honey cake into pieces and store in an airtight container to maintain freshness.
Serving Suggestions
- Keep it Simple: Slice the honigkuchen into neat squares and serve on a platter. The rich chocolate topping and nuts do the trick.
- Tea Time Treat: Pair a delightful piece of honey cake with your favorite tea or coffee. The warm, comforting notes of gingerbread spice and honey make it a perfect companion to your afternoon brew.
- Ice Cream Affair: Elevate your dessert game by serving a slice of honigkuchen with a scoop of vanilla ice cream. The warm and spiced cake against the cool, creamy ice cream is a match made in dessert heaven.
- Festive Finale: Include this honey cake in your holiday dessert spread, with other German delicacies like marzipan treats, Stollen, or spiced cookies. Its gingerbread flavor profile and chocolatey richness make it a festive favorite that stands out on the dessert table.
- Gift in a Jar: Share the joy by layering bite-sized honey cake cubes in a decorative jar. It makes for a thoughtful homemade gift, allowing others to savor the warmth and richness of German holiday traditions.
Variations to Elevate Honey Cake Experience
You can further create other variations of this recipe.
- Nutty Delight: Try pistachios, or pecans as a topping for a delightful variation.
- Fruit Fusion: Infuse fruity goodness by adding dried fruits like cranberries, apricots, or figs to the batter. The sweet and tangy bursts of flavor will add complexity to every bite.
- Maple Magic: Replace honey with maple syrup for a distinct twist. The rich, caramel-like sweetness of maple syrup pairs exceptionally well with the warm spices.
- Almond Marzipan Layers: Insert a layer of almond marzipan between the cake and chocolate coating. This addition provides a luscious almond flavor and a delightful textural contrast.
- Coconut Dream: Infuse a tropical flair by adding shredded coconut to the batter or sprinkling it on top of the chocolate icing. The coconut's sweetness and texture create a delightful interplay.
Nutrition Tips
Finally here are some tips for enjoying this as a treat.
- Portion Control: Enjoy this indulgent treat in moderation to manage calorie intake.
- Nutritional Boost: Incorporate chopped nuts for added protein and healthy fats.
- Fiber Addition: Boost fiber content by using whole wheat pastry flour or adding ground flaxseed.
More Cake Recipes
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Honey Cake (Honigkuchen)
Ingredients
Cake Batter
- ¾ cup honey 250 g
- 9 tablespoons butter ½ cup + 1 tablespoon, 125 g
- 3 large eggs room temperature
- 1 tablespoon gingerbread spice 15 g, see note
- 1 tablespoon lemon zest or 2 tablespoons finely chopped candied citrus peel
- 3 cups all purpose flour sifted and measured, see note 375g
- 1 tablespoon baking powder
- 1 tablespoon cocoa powder
- ⅛ teaspoon salt
- ⅔ cups dark raisins or currants, 100g
- 1 cup raw hazelnuts or almonds, roasted and very finely ground
- ¼ cup milk as needed
Apricot Glaze
- ½ cup apricot jam smooth, 100 g
- 1 tablespoon water
Chocolate Icing
- 7 ounces semi-sweet chocolate chopped, 200g
- 1 tablespoon coconut oil
- Decoration
- Walnut halves hazelnut halves, sliced almonds
Equipment
- Baking Pan (9x13)
Instructions
Prepare
- Preheat the oven to 325°F. Grease a 9x13 baking pan and line it with parchment paper.
Cake Batter
- Gently melt honey with butter in a saucepan on low heat, stirring constantly. Pour the mixture into a mixing bowl and cool to room temperature.
- Whisk in eggs one at a time, gingerbread spice, and lemon zest (or chopped candied citrus peel) into the cooled mixture using a hand mixer with a whisk attachment, at the highest setting.
- Combine the flour with baking powder, cocoa, and salt in a mixing bowl. Sift the dry ingredients and add them to the wet ingredients in 3 batches, beating at medium speed.
- Mix in the raisins and finely ground hazelnuts. Stir in 2 to 3 tablespoons of milk, as needed, to get a batter consistency between that of cookie dough and cake batter. Tip: Do not overmix.
- Spread the cake batter in the prepared baking pan, brush with remaining milk, and sprinkle with almond slices. Bake for about 20 minutes until a cake tester inserted into the center comes out clean. Do not over-bake.
Apricot Glaze
- Heat the apricot jam in a small saucepan with 1 tablespoon of water and cook it to a honey-like consistency. Spread it over the honey cake immediately after baking and let it cool.
Chocolate Icing
- Melt chopped chocolate in a microwave (or over a double boiler). In the microwave, heat it for 30 seconds initially, followed by 15 second increments, stirring in between, until smooth. Stir in the coconut oil until it reaches a smooth consistency.
- Pour the melted chocolate over the cooled cake and spread it evenly. Decorate the honey cake with walnut halves, hazelnuts, and sliced almonds as desired. Once the chocolate icing has set, cut the honey cake into pieces and store in an airtight container.
Notes
- Measuring flour: Unpack and sift the flour before spooning into the measuring cup. Then level it with a spatula. If you follow this, 1 cup flour should be about 125 grams. Use weighing scale for accuracy.
- Gingerbread spice: Combine ½ teaspoon each of ground cinnamon, cloves, allspice, coriander seeds, cardamom, ginger, and ¼ teaspoon each of ground nutmeg, mace, and star anise. Or use the spice blend we made for lebkuchen.
- Adjust milk quantity in the batter to achieve the desired consistency.
Do not over-bake the cake; a moist center is preferable. - Store the honey cake in an airtight container to maintain freshness. Layer parchment paper between slices to prevent sticking. You can keep it at room temperature for about 4 to 5 days.
- Freezing: Freeze the cake slices for longer-term storage. If freezing, ensure proper wrapping to prevent freezer burn. Thaw to room temperature before serving it.
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