2 sticks unsalted butter
2 cups confectioners sugar
8 eggs, separated
2 1/4 cups honey
1 tsp ground ginger
pinch ground cloves
pinch ground nutmeg
3 cups flour
1 tsp baking powder
2 tsp chopped walnuts
2 tsp chopped almonds
2 tbsp chopped candied orange peel
for the glaze
1 stick unsalted butter
2 tbsp cold water
1 cup sugar
1/4 cocoa powder
2 tbsp alcohol
2 cups confectioners sugar
8 eggs, separated
2 1/4 cups honey
1 tsp ground ginger
pinch ground cloves
pinch ground nutmeg
3 cups flour
1 tsp baking powder
2 tsp chopped walnuts
2 tsp chopped almonds
2 tbsp chopped candied orange peel
for the glaze
1 stick unsalted butter
2 tbsp cold water
1 cup sugar
1/4 cocoa powder
2 tbsp alcohol
- put the softened butter in a large mixing bowl and mix in the confectioners sugar with a wooden spoon. add the egg yolks, one by one, mixing.
- then add the honey, spices, flour and mix some more. finally add baking powder, nuts, orange peel.
- in a separate bowl, mix the egg whites with an electric mixer until they hold. fold the whites into the batter.
- butter a 9 inch pan, and pour the batter in. put the pan in a 350F oven and bake about 45 minutes.
- after it has cooled, i sliced the cake into two layers and filled with powidlo (plum jam) and my mom's creamy farina filling.
- for the glaze on top of the cake: place the butter in a saucepan, add cold water, sugar and cocoa powder. stir, bring to a boil. lower heat and simmer for 5 minutes. add alcohol. pour the glaze over top of the cake, allow it to drip down the sides and let it harden.
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