7 1/2 cups all-purpose flour, sifted (900 g)
1 teaspoon salt
3 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cloves
2 cups grated almonds (360 g)
1 cup melted butter (200 g)
2 cups honey (640 g)
1 1/2 teaspoons baking soda
1 1/4 cup water
7 1/2 cups all-purpose flour, sifted (900 g)
1 teaspoon salt
3 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cloves
2 cups grated almonds (360 g)
1 cup melted butter (200 g)
2 cups honey (640 g)
1 1/2 teaspoons baking soda
1 1/4 cup water
In a bowl, combine the flour, salt, cinnamon, nutmeg, and cloves
Add the almonds to the middle and top with melted butter and honey
Dissolve the baking soda in water and add it to the bowl
Beat with a wooden spoon until the mixture is smooth and homogeneous
Place the dough into two English-style muffin tins, 11 x 29 cm, greased with butter
Bake in a moderate oven (180°C), preheated, for 1 hour
Do not open the oven door at all during this first hour to prevent the cake from cracking
After 1 hour, reduce the oven temperature and continue baking for another hour or until golden brown and a toothpick inserted comes out clean
Remove from the oven, unmold, and let cool
Once cooled, the honey cake will be quite hard
Let it sit in room temperature, in a well-ventilated area, for 15 days, covered with a cloth
As it absorbs moisture from the air, the honey cake will become soft and moist
After 15 days, wrap it in aluminum foil
When serving, cut into thin slices
(Approx
58 calories per slice)
