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Key Lime Pie

Key Lime Pie

Key lime pie is one of my husband’s favorite desserts and I have been wanting to make this pie for the longest time. And since we are now, well through the holidays and with the anticipation of Spring (yes, I know it’s still a little far off) this particular pie says spring to me. It is tart and sweet, and it has a real freshness about it and it makes me fall in love with the sunshine all over again.

Making Graham Cracker Crust

Making Graham Cracker Crust

Now this is a Key Lime Pie, short of actually having any Key Limes in it. Key Limes, which is associated with the Florida Keys, was nowhere to be found around here, so my delicious Key Lime pie is made with plain-old Limes and it’s still taste fantastic to me.

Making Pie Filling

Making Pie Filling

Key Lime Pie (makes 1 pie)

Ingredients:

Graham cracker crust:

125 grams Graham crackers (4.4 oz or 8 1/2 sheets)

30 grams sugar (2 tablespoons)

85 grams unsalted butter, melted (3 oz or 6 tablespoons)

Pie filling:

3 large egg yolks, at room temperature

395 grams sweetened condensed milk (14 oz can)

2 teaspoons lime zest (approx. regular 1 lime)

120 milliliter lime juice (4 fluid oz or 1/2 cup) (approx. 2 1/2 regular limes)

Pie topping:

240 milliliter cold heavy whipping cream (8 fluid oz or 1 cup)

30 grams sugar (2 tablespoons)

1 handful sweetened coconut

Directions:

Graham cracker crust: Preheat oven to 350 degrees F (177 degrees C). Spray or butter a 9 inch (23 cm) pie dish. Place butter into small saucepan and melt over low heat. Place Graham crackers in a food processor and process into fine crumbs. (If you do not have a food processor, place crackers into a sealed plastic bag and break-up crackers by beating them with a rolling pin). Add sugar to crumbs and pulse to combine. While food processor is running, pour melted butter into crumbs. Place moist cracker crumbs into pie dish, press crackers up along side of dish and then out over the bottom of dish. Bake in oven for 10 minutes or until set and golden. Remove from oven and set aside.

Pie filling: Beat egg yolks until thickened and pale yellow (3 min). Gradually add sweetened condensed milk and continue beating until light and fluffy (3-5 min). Scrape down sides and add lime zest and lime juice, beat until fully incorporated. Pour filling into pie crust and bake for 10-15 minutes or until filling is set. Allow to cool down to room temperature and then refrigerate for several hours or overnight.

Pie topping: Preheat oven to 350 degrees F (177 degrees C). Place coconut in a single layer on a small baking sheet and toast for 4-10 minutes, keeping a close eye on them. Remove toasted coconut from oven and set aside.

Beat whipping cream and sugar until cream is starting to thicken (almost stiff peaks). Place mounds of whipped cream onto pie filling and top with toasted coconut. Can be stored in refrigerator for a few days. Enjoy!

Key Lime Pie without topping

Key Lime Pie without topping

Source: slightly adapted from Joy of Baking

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Varm Chokolade Med Amaretto

Varm Chokolade Med Amaretto

When the weather turns cold there is nothing like a nice cup of hot chocolate to keep you warm. These days I like mine with a shot of Amaretto, just to warm my bones a little more. Adding Amaretto is of course completely optional, but chocolate and Amaretto is a pair made in heaven.

Homemade hot chocolate is not overly sweet, as the store-bought kind, and I love a dollop of whipped cream on top for extra creaminess. Or if you are serving it for children, marshmallows would be a lot more fun. :) Stay warm out there.

Hot Chocolate With Amaretto (Makes 2 large servings)

Ingredients:

5 deciliter (or 16.9 fluid oz) milk

75 gram (or 2.6 oz) dark chocolate 60 %

2 shots Amaretto

whipping cream, optional, for topping

Directions:

If you want a dollop of whipped cream on top of your hot chocolate, whip then cream and set aside.

Chop chocolate finely. Heat milk to 85 degrees C (185 degrees F) which is hot, but not simmering. Remove from heat and add chopped chocolate. Stir until chocolate is dissolved. Add Amaretto and stir. Pour into serving glass and top with a dollop of whipped cream if desired, serve immediately or store hot chocolate in a thermos for later. Enjoy

Source: My Danish Kitchen

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Hot Chocolate With Amaretto

Hot Chocolate With Amaretto

Danish Vaniljekranse

Danish Vaniljekranse

This year I wanted to try a different Vaniljekranse recipe for Christmas, although my Mom’s recipe still remains my favorite. When I saw Mette Blomsterberg’s recipe I wanted to try it because, #1 she is a very talented Danish pastry chef and #2 this recipe says you can use a pastry bag with a star shaped decorating tip to press out the cookies. This is of particular interest for those of you who don’t have the traditional star attachment for a KitchenAid machine (which I know is a great fustration to many Danes living outside Denmark). And so I tried it out and it is possible to press the cookies out using a pastry bag fitted with a star tip, however, I didn’t have the muscle to continue on with it. So unless you have a very strong and preferably handsome mountain man handy to help you out, I think you might have a hard time.

Making Vaniljekranse using a pastry bag with a star decorating tip.

Making Vaniljekranse using a pastry bag with a star decorating tip.

Lets talk a little bit about butter. This year I was lucky enough to find real Danish Lurpak butter at a local high-end grocery store. It is expensive, but the result is a wonderful, very creamy buttery taste to your cookies. Is it worth the extra cost? To most people, probably not, but it sure is a fantastic creamy butter. Also, I want to point out that when you bake in Denmark it is a given that you use salted butter, whereas in the US you typically bake with unsalted butter, unless otherwise stated, and then a little salt is built into the recipe on the side. Just worth noting (it actually took me 28 years to realize this, ha).

Creamy Danish Lurpak butter

Creamy Danish Lurpak butter

Vaniljekranse (makes about 35 cookies)

Ingredients:

1 whole vanilla bean

180 grams sugar

200 grams salted butter, room temperature

1 egg, room temperature

75 grams almond meal/flour

250 grams all-purpose flour

Directions:

Scrape the seeds from the vanilla bean and press the seeds into a tablespoon of the sugar. Beat butter, sugar and vanilla seeds until smooth and creamy (4-5 minutes). Add the egg and continue mixing until fully incorporated. In small increments, add almond meal and flour, mix until dough comes together.

If you plan on using a piping bag with a star tip to press out dough and form into circles, roll up your sleeves and use dough immediately.

If you plan on using a star attachment for you KitchenAid mixer, wrap dough in plastic wrap and place in refrigeator for at least 1 hour.

Preheat oven to 390 degrees F (200 degrees C). Line baking sheets with parchment paper. Cut dough into small segments and load the dough into the meat grinder attachment on your KitchenAid machine. Run the dough through the star attachment into long strips, place dough onto baking sheet and cut dough into 4 inch long pieces and form into circle. Bake in the middle of oven for 6-8 minutes or until just turning golden. Cool on baking sheets for a couple of minutes before moving them to a cooling rack. Once cookies are completely cooled, store in an airtight cookie tin.

Merry Christmas and Enjoy.

Star attachment on KitchenAid meat grinder.

Star attachment on KitchenAid meat grinder.

Source: adapted from Mette Blomsterberg

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Marzipan with Nougat balls

Marzipan with Nougat balls

Making confections is one of many Christmas activities that is popular in Denmark and it’s especially fun to make with your children, not to mention delicious to eat. To make the chocolate dipping less cumbersome I used a plastic fork and broke off the middle two digits to allow the chocolate to drip off more easily. I made half a batch with rainbow sprinkles and half without. The sprinkles add a crunch and a fun splash of color but you can use any kind of covering you like, for example, finely chopped nuts, freeze dried raspberries or coconut, just let your imagination run wild. Have fun making these.

Making Christmas confection

Making Christmas confection

Marzipan with Nougat Confections (makes 16 pieces)

Ingredients:

100 gram Marzipan (3.5 oz.)

50 gram Nougat (1.75 oz.)

200 gram chocolate (7 oz.) melted, milk or dark your choice

50 gram Rainbow Nonpareils (1.75 oz.) optional

Directions:

Melt chocolate over a water bath. Cut off small pieces of marzipan and flatten to a disc with your fingers. Place a small amount of nougat in the center of marzipan and close the marzipan around nougat to form a ball. Dip the ball into the melted chocolate, drip off excess and toss the chocolate covered ball in the rainbow sprinkles. Place on a baking sheet to cool and harden. Store in airtight tin. Enjoy!

Source: My Danish Kitchen

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Chokolade Specier

Chokolade Specier

Chokolader Specier is a traditional Danish Butter Cookie loaded with chopped chocolate. Danish butter cookies have been around since 1933 and I am sure you are familar with the dark blue tins of Royal Dansk Butter cookies being sold in many stores today. Usually I am not a big fan of butter cookies, but add lots of chocolate and you can count me in. These chocolate butter cookies are not overly sweet and the crumb is soft and flaky. I guess, if you stretch your imagination, you could think of these Chokolade Specier as the Danish version of the American Chocolate Chip cookie.

Scrape seeds from Vanilla bean and press into a teaspoon sugar, this will separate the seeds.

Scrape seeds from Vanilla bean and press into 1 teaspoon sugar, this will separate the seeds. Add chocolate and mix to combine. Press dough into logs, chill. Slice and bake.

Chokolade Specier – Chocolate Butter Cookie (makes 60-70 cookies)

Ingredients:

300 gram butter (salted) , at room temperature (10.5 ounces)

125 gram confectioners sugar (4.4 ounces)

375 gram all-purpose flour (13.2 ounces)

seeds from 1 vanilla bean

1 teaspoon sugar

200 gram semi-sweet chocolate, chopped (7 ounces)

Directions:

Cut open the vanilla bean and scrape the seeds out. Press the seeds into 1 teaspoon sugar with the flat side of a knife, this is to separate the seeds, set aside.

Using your hands or a mixer, combine butter, confectioners sugar, vanilla bean seeds and flour. When the dough starts to come together add chocolate and mix until combined. Pour dough onto work surface, press the dough together with your hands and then roll into logs 4 centimeter (1.5 inch) wide. Try to work quickly so the warmth from your hands doesn’t alter the chocolate. Wrap logs tightly in plastic wrap and store in refrigerator for at least 4 hours before baking.

When ready to bake cookies, preheat oven to 200 degrees Celsius (390 degrees Fahrenheit). Line baking sheets with parchment paper and set aside. Slice dough into 5-10 millimeter (0.2-0.4 inch) thickness and bake for 8 minutes. Allow to cool completely before storing in an airtight cookie tin. Glædelig Jul and Merry Christmas!

Source: adapted from Kager til Kaffen

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Bordstabler

Ok, I know it’s not Christmas yet, it is not even December, however, I just get so excited about this time of year 🎅 Anyway, this cookie doesn’t have to be a Christmas cookie, it could be like a little side dessert for any occasion.

Bordstabler are wonderful Norwegian Christmas cookies. They are tender butter cookies with a strip of delicious almond meringue on top. I served these cookies for the Blacksmith gang and the cookies were all gone except for 3 by the end of the meeting.

The dough itself gave me a bit of trouble though. After all ingredients were added it still appeared very soft and tacky but I figured it would set up some in the fridge, which it did, but not enough. So I had to knead the dough while adding more flour until it was smooth and no longer sticky. That being said I have written the recipe up the way I followed it, but you need to know that you’ll probably have to add a little more flour than the recipe calls for and I would add it in as needed while kneading the dough. Even though the dough was temperamental the cookies were well worth the effort. I hope you enjoy these Bordstabler as much as the Blacksmith gang did :)

Bordstabler (makes about 25 cookies)

Ingredients:

1 egg yolk

1/2 tablespoon heavy whipping cream

60 g sugar (2.1 oz)

125 g butter, at room temperature (4.4 oz)

125 g flour (4.4 oz), plus more while kneading dough

Filling:

2 egg whites, at room temperature

120 g confectioners’ sugar, sifted (4.2 oz)

120 g almond meal/flour(4.2 oz)

Directions:

Using a hand-held mixer beat together the egg yolk, whipping cream and sugar. While continuing to mix add butter and flour in 1/3 increments until all incorporated. Place dough on a well-floured surface; knead dough adding more flour as needed until dough is no longer sticky. Wrap dough in plastic wrap and refrigerate for a minimum of 1 hour.

Before you take the dough out of the refrigerator, make the filling.

To make the filling: whip the egg whites until stiff. Sift the confectioners’ sugar over the egg whites and add almond meal, fold into egg whites. Place filling into a pastry bag fitted with a tip of your choice (I used# 21) and set aside. If you don’t have a pastry bag and tip, simply just spoon the filling onto dough.

Preheat oven to 345 degrees F (175 degrees C). Line two large baking sheets with parchment paper.

Sprinkle your work surface with flour and roll the dough out to 2 mm thickness. Using a pastry cutter, cut out the cookies to a 2 x 10 cm rectangle (0.8 x 4 in). Gently lift up dough rectangle and place on baking sheet. Using your pastry bag squeeze a long strip of filling onto each dough rectangle.

Bake for 10 minutes or until golden. Allow to cool on baking sheet for a few minutes before moving cookies to a cooling rack.

Source: adapted from dinmat.no

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Honninghjerte

Honninghjerte

Honninghjerter has a special place in my heart. I remember as a child always starring at the hearts in the store and it was a special occation when I was allowed to get one. The hearts are sold only at Christmas time and they are decorated with a glansbillede which were very popular in Denmark when I was growing up. All the girls in my class would collect glansbilleder and we would trade them with each other, so making these Honey Hearts brought back a lot of wonderful memories.

Making Pre-dough, melt honey and mix with flour, store dough for 1 month.
To break up Pre-dough, carefully chip dough into small pieces using the tip of your knife.

Honninghjerter is typically not a Christmas cookie or cake that you bake at home for Christmas, perhaps because it is a rather lengthy process to make them. It is only in the past few years that they have become popular to make and I have seen them on different Danish food blogs. What I found was a lack of description and direction on the details on how to make them. For example, what is the best way to break up the very hard Pre-dough and there were no descriptions anywhere of how big the hearts should be, when cut out. So this has really been a trail and error ordeal, but the hearts turned out wonderful and they tasted just like I remember them, like Christmas :D

Mixing dough can be a rough ride, chop Pre-dough into small pieces to make mixing easier. Image #2 is dough after 3 minutes of mixing, image #3 is dough after 6 minutes of mixing. Dough will be very sticky.

Mixing dough can be a rough ride, chop Pre-dough into small pieces to make mixing easier. Image #2 is dough after 3 minutes of mixing, image #3 is dough after 6 minutes of mixing. Dough will be very sticky.

Making Honninghjerter is a very long process. If you want them ready for Christmas, you should make the Pre-dough around mid November. The Pre-dough should rest for 1 month but you can probably get away with less, if you get a late start. The Pre-dough will get very hard after a month of resting, and this is normal. I found the best way to break up the hard dough is by carefully inserting the tip of a sharp knife and twist the knife to break loose the dough. The smaller the pieces, the easier it will be to mix everything up later, so feel free to give the dough a quick chop after it’s broken up.

Dough will be very sticky, use plenty of flour for rolling.

Using a cookie cutter will save you time. My pre-baked hearts were 11 cm wide (4.3 inches) which were a little too big. Note: dough will spread out quite a bit during baking. When rolling the dough it will be very sticky, use plenty of flour for rolling.

As for the size of the hearts I didn’t know what size cookie cutter to buy, so I simply just cut a template out of paper and cut them out with a knife (which turned out to be very time consuming). My pre-baked hearts measured 11 cm wide (4.3 inch) but grew quite a bit during baking to 15 cm wide (5.9 inch). The hearts are suppose to be big but I thinks mine turned out jumbo :) so I would recommend scaling them down a bit.

After baking the heart will be a little hard. They now need to rest with a moist towel in the refrigerator for 3-4 days. This is how I did it without the towel resting directly on the hearts.

After baking, the heart will be a little hard. They now need to rest with a moist towel in the refrigerator for 3-4 days. This is how I did it without the towel resting directly on the hearts.

Honninghjerter – Honey Hearts (makes 13 large)

Ingredients:

Pre-dough: (made 1 month ahead)

500 gram honey

500 gram all-purpose flour

Directions for Pre-dough:

Pour honey in a small cooking pot and heat to 40-50 degrees Celsius (104-122 degrees Fahrenheit). Combine warm honey and flour until a smooth mass, place into a container and seal with lid. Store container in a cool, dry place for a minimum of 1 month. The honey pre-dough will get very hard, which is alright. It will soften up again later in the recipe.

Honninghjerter dough:

2 egg yolks

10 gram hjortetaksalt

10 gram potaske

1 tablespoon water

Pre-dough, chopped into small pieces

5 gram ground cinnamon (approx 1 small tablespoon)

5 gram ground ginger (approx 1 small tablespoon)

5 gram ground cloves (approx 1 small tablespoon)

200 gram dark chocolate (for decorating)

Directions for Honninghjerter:

The Pre-dough will now be very hard. Take a sharp knife and carefully start chipping away at the hard dough. Put tip of knife into dough and give a twist to break up the dough little by little. Smaller pieces of honey dough will make your work easier later on, so if you have big chunks, chop them smaller.

Mix egg yolks with hjortetaksalt, set aside. Stir potaske into water until completely dissolved, set aside. Place pre-dough pieces into the bowl of a stand-mixer (the mixing can also be done by hand but will require a lot of muscle). Add egg mixture and potaske mixture to dough. Add cinnamon, ginger and ground cloves. Start mixer on low for 3 minutes, it will be a rough ride. Increase speed to high and mix for another 3 minutes, dough will now become smooth and very sticky.

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Line baking sheets with parchment paper and sprinkle paper lightly with flour, set aside.

Sprinkle a very generous layer of flour onto your work surface and scrap dough out onto floured surface (using a wooden spoon works really well for scraping out the sticky dough). Sprinkle more flour on top of dough and give a quick knead. Roll dough out to 4 mm thickness (0.15 inch), sprinkle more flour as needed. Press or cut out heart shapes, using a spatula, place hearts onto baking sheets leaving 5 cm  (2 inches) distance between hearts. Repeat rolling of scrap dough and cutting out hearts until dough is used up. Bake hearts for 8-10 minutes. Test for doneness by gently pressing a finger into center of heart, when done it should spring back and not leave a finger imprint.

Storing hearts: Allow hearts to cool completely. Using a pastry brush, remove excess flour from bottom of each heart. At this point the hearts will be quite hard and they now need to soften up for a couple of days in the refrigerator. Place hearts in a container with a moist clean towel. I did this by lining a box with plastic, place hearts inside box, then one of my cooling racks and then the moist towel. The rack just prevents the moist towel from resting directly on the hearts. Seal container and store in refrigerator for 3-4 days. After the four days, continue to store hearts in refrigerator in a regular contain, but without the moist towel. Hearts can last for over a month in refrigerator. Note: remove only the hearts that you need, brush with melted chocolate and enjoy the same day. Glædelig Jul and Merry Christmas.

Honninghjerte

Honninghjerte

Source: Claus Meyer

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Pumpkin Spice Bread

Pumpkin Spice Bread

Pumpkin Spice Bread

Fall is finally here, my favorite time of year. I love Autumn here in Virginia, the sun is still nice and warm but the air is cool and crisp and the sky is the most brilliant blue color. The trees are showing off their beautiful Fall foliage, Pumpkins are everywhere and the evenings are for hot apple cider. What’s not to like. And to really get us into the Autumn mood, here is a delicious, soft and moist Pumpkin Spice bread which I lightened up a little by substituting some of the oil with applesauce. I promise that you can’t tell it’s a little on the healthy side. The recipe makes two regular loaves (9 x 5 inch pan) or 1 regular and 2 mini loaves (7 x 2.5 inch pan) or maybe you could make 4 mini loaves to give to friends and family. The regular size loaves bake for 60-70 minutes and the mini loaves bake for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Happy baking!

Pumpkin Spice Bread

Pumpkin Spice Bread

Pumpkin Spice Bread (makes 2 loaves)

Ingredients:

1/2 cup vegetable oil

1/2 cup applesauce

4 eggs, at room temperature

15 oz canned pumpkin

3 cups sugar

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 cup water

Directions:

Preheat oven to 350 degrees F. Spray two 9×5 inch loaf pans with baking spray and set aside.

In a large bowl combine oil, applesauce, eggs, pumpkin and sugar, mix well to combine. In a second bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and allspice. With the mixer set to slow speed, add dry ingredients to the pumpkin mixture, while alternating with the water, mix until combined.

Pour batter into prepared pans and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack to cool completely. Enjoy!

Source: adapted from Taste of Home

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Veggie Roll-up Lasagna

Veggie Lasagna Roll-up

My husband Joe is a meat lover so when I told him that I was making vegetable lasagna roll-up he immediately wrinkled his nose and I assured him that he was going to love it. And while I was cooking the sauce he kept asking me if I was adding some sausage to the sauce, but I stood my ground with a firm “no” :) And when it finally came time to taste the much anticipated lasagna roll-up, guess what, he loved it and I must say that this recipe really is wonderful…even without meat.

Separate and cover noodles until ready to use. Spread ricotta cheese, roll tightly, place in pan.

Separate and cover noodles until ready to use. Spread ricotta cheese, roll tightly, place in pan.

I am always looking for good recipes that you can cook ahead, freeze and then thaw and cook for those nights when you come home tired from a long day at work. I love this recipe because it can be made into small portions, it is loaded with delicious vegetables and there is less cheese involved than a regular lasagna. Of course you can always add some meat to the recipe or change the vegetables around as you please, but all kidding aside, this recipe will definitely be a staple recipe here at our house and sometimes there may even be some meat in it.

Layer: sauce, rolled up noodles, sauce and a thin layer of cheese.

Layer: sauce, rolled up noodles, sauce and a thin layer of cheese.

Veggie Lasagna Roll-up, makes 3 foil loaf-size pans

Ingredients:

12 lasagna noodles

For the sauce:

2 tablespoons extra virgin olive oil

1 onion, diced

1 orange bell pepper, diced

3 large cloves of garlic, minced

1 zucchini, cut into bite size chunks

1 yellow squash, cut into bite size chunks

mushrooms, sliced or diced

1 cup white wine

salt and pepper, to taste

14 oz diced tomatoes

3 tablespoons tomato paste

1 cup of your favorite marinara sauce

1/2 cup grated Parmesan cheese

For the cheese filling:

15 oz ricotta cheese

1 egg

1/4 cup grated Parmesan cheese

large bunch fresh basil

salt and pepper

For the topping:

Your favorite Italian cheese (I used a store-bought blend of Mozzarella, Asiago, Provolone and Romano)

Directions:

Cook lasagna noodles in salted water according to package directions, drain and rinse with cold water. Line a baking sheet with plastic wrap and place one layer of noodles, alternate plastic wrap with noodles ending with plactic wrap on top, to prevent the noodles from drying out. Set aside.

To make sauce: heat olive oil in a large cooking pot, add onions and bell pepper, cook until onions are starting to turn translucent. Add garlic, zucchini, squash and mushrooms, cook for a few minutes. Pour in wine and cook another 1-2 minutes. Add salt and pepper, diced tomatoes, tomato paste, your favorite marinara sauce and Parmesan cheese, simmer 15-20 minutes.

To make cheese filling: in a small bowl add ricotta cheese, egg, Parmesan cheese, salt and pepper and chopped basil, stir to combine.

To assemble: line up 3 loaf-size foil pans. Spoon a small amount of sauce into bottom of loaf pan. Lay out 4 lasagna noodles and spread each noodle with a thin layers of ricotta cheese mix. Roll each noodle up tightly and place on top of sauce inside foil pan. 4 rolled up noodle will fit inside each pan. Top noodles with more sauce and your favorite cheese. Close pan off with tinfoil. Repeat with remaining ingredients. Cook immediately or let cool down in refrigerator before placing in freezer.

When ready to bake preheat oven to 350 degrees F and cook covered for 40 minutes. Turn heat up to 400 degrees F and continue to cook uncovered for 15 minutes or until cheese is golden in color. Enjoy!

Source: adapted from Ree Drummond

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Honningkage

Honningkage

I bought a package of Dr. Oetker Honningkage spice mix which I have been wanting to try out for quite some time now. The cake turned out very delicious and it was super easy to make. It brought back childhood memories of a wonderful Honningkage that my mother used to make, I’ll have to ask her if she still has that recipe. The spice package is a mixture of cinnamon, cloves, ginger, allspice and baking soda so it is a really nice combination of spices. I topped the cake with a little glaze of confectioners sugar and water, which gave it a nice sweet contrast. So if you come across a package of Dr. Oetker Honningkage spice mix, give it a try, it’s really very easy to make and delicious. (Wow, that almost sounded like a commercial, it not though, just a personal recommedation :) )

Honningkage – Honey Cake (makes 2 small or 1 large loaf)

Ingredients:

100 grams butter (or 3.5 oz)

1 1/2 deciliter sugar (or 145 grams or 5.1 oz)

1 deciliter honey (150 grams or 5.3 oz)

1 egg

1 deciliter buttermilk (4 liquid oz or 1/2 liquid cup)

4 deciliter all-purpose flour (235 grams or 8.2 oz)

1 package (15 grams) Dr. Oetker Honningkage spice

Directions:

Preheat oven to 150 degrees C (300 degrees F). Spray your baking pan of choice with baking spray and set aside. I used 2 small 7 x 2.5 x 1.8 inch pans (approx 17.5 x 6 x 4.5 cm). Melt butter, sugar and honey in a small saucepan, remove from heat and let it cool down a little. Beat egg and buttermilk together. Mix honningkage spice package in with the flour. Add honey mixture and flour to the buttermilk in alternating increments. Beat until incorporated, do not over-mix. Pour into baking pan and bake in center of oven for 50 minutes or until a toothpick inserted into center of cake comes out clean. If desired you can serve cake with glasur (mix confectioners sugar with a small amount of cold water). Enjoy!

Source: adapted from Dr. Oetker Honningkage spice package

Honningkage Spice Package

Honningkage Spice Package

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