3 cups of all-purpose flour
1 cup of confectioners' sugar
3 tablespoons of chocolate em pó
1 tablespoon of unsalted butter, softened
1 teaspoon of ground cinnamon
1 cup of honey
1 cup of milk
1 teaspoon of baking soda dissolved in 1 tablespoon of warm water
3 cups of all-purpose flour
1 cup of confectioners' sugar
3 tablespoons of chocolate em pó
1 tablespoon of unsalted butter, softened
1 teaspoon of ground cinnamon
1 cup of honey
1 cup of milk
1 teaspoon of baking soda dissolved in 1 tablespoon of warm water
Combine all the ingredients in a bowl and mix well (you can use an electric mixer) for about 15 minutes until you get a smooth batter
Pour the mixture into a greased and floured 23x35 cm baking dish and bake at 200°C preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean
Let it cool and cut into squares or diamonds
Serve warm
Note: This cake is traditional from the St
John's Festival period and must be made with honey, as they say that St
John fed almost exclusively on wild honey.
