Honey cakes with chili

English here: Honey cakes with chili

Honey cakes with chili

Ingredients:

450 gr honey

225 gr Muscovado sugar

250 gr butter

8 eggs

500 gr flour

3 teaspoon baking powder

6 – 8 teaspoons chili powder, mild-medium or chopped fresh chili to taste

4 teaspoon ground ginger

2 teaspoons ground cinnamon

2 teaspoon ground allspice

1 teaspoon ground cloves

1 – 3 glasses abricot jam – preferably homemade (or orange jam) – I use about. 8 dl

Nice, dark chocolate

How to:

Melt the honey on a low heat and let it cool down to room temperature.

Whisk butter and muscovado well and add honey.

Add the eggs one at a time and whisk between each.

Sift the dry ingredients together and fold them into the dough.

Put the dough into two greased springforms – or a square form lined with baking paper. I use a square shape form of approximately 30 x 37 cm.

Bake in preheated oven for. one hour at 150 degrees celsius.

Allow it to cool slightly in the form, before you take it out.

When it is completely cooled of, split it in two layers and a thick layer of abricot jam is spread out between the layers. The cake can easily be covered and wait for the day after, before you split it and add the jam. I think it is easiest to split the cake with a bread knife.

When the jam has been added, let the cake rest for half an hour – so the jam 'sets’ themselves. In the meantime, you can. temper the chocolate if you like. You don't need to temper the chocolate, but if you know how, then it makes a delicious surface and gives a nice 'crunch' when you bite of the cake. see also. little about chocolate.

The cake is cut into squares that are being coated with (tempered) chocolate. The cake can also be coated as a whole. If you use a chocolate rack to coat the cake on, then move the cakes again relatively quickly, so that it does not stick to the grid when the chocolate sets. If you areto the 'art' of using chocolate rack, then only coat 8 – 10 pieces at a time.

You can decorate them using for instance. candied orange peel before the chocolate hardens.

If you cut the cake into squares, so first cut the edge of the cake nice and clean. The pieces that you cut of, you can just make a handful of delicious chocolate chili truffle balls with: crumble cake pieces well and mix them with a little jam and cocoa powder – knead well together and form truffles which are rolled in a little desiccated coconut. They may also be coated with melted chocolate before they are rolled in the coconut.

Note:

If you would like to also have white butter cream in your honey cakes – then whisk 250g butter and 150g icing sugar and vanilla grains from one pod (or the equivalent of other vanilla product). Spread on one part of the cake and jam on the other and put them together.

Honey cakes with chili  - Ingredients Honey cakes with chili  - leave Honey cakes with chili  - ready for oven Honey cakes with chili  - færdigbagt Honey cakes with chili  - kagen flækkes Honey cakes with chili  - der smøres marmelade på Honey cakes with chili  - kanterne skæres fri Honey cakes with chili  - snulderet gemmes til romkugler Honey cakes with chili  - snitterne skæres ud Honey cakes with chili  - klar til chokoladeovertræk Honey cakes with chili  - nyovertrukne Honey cakes with chili  - finished

 

Remember that any honey cake leftovers are super for making truffles of – mix them with a little good until the consistency of thick cake batter, see proposals in the picture below. Roll them into balls ine – tril if necessary. in cocoa powder and store them in the fridge. They can also be rolled in – is cooled for a few hours and is coated with chocolate. Yum.

Rester til trøfler Rester til trøfler - massen Trøfler af honningkagerne Trøfler af honningkagerne 2

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26 thoughts on “Honey cakes with chili

  1. Nam nam! Jeg takker og bukker (så dybt jeg kan med en højgravid mave…) for den bedste honningkage jeg til dato har smagt! Den var intet mindre en fantastisk – tak for aftenskaffe og især for tanken!

    • Det var så lidt .) – tænkte at den ville falde et godt sted og at du nok ikke ville være udelt begejstret for at høre at manden havde smovset i den uden dig – hehe. Du må sætte ham i gang i køkkenet…

  2. Uhm… Elsker honningsnitter- uden smørcreme!
    Der må blive temmelig mange snitter hvis man laver en fuld portion. Hvor længe tror du de kan stå uden at blive tørre?

    • Der er også mange – men man kan jo bare halvere den – eller dele ud af dem til værdigt trængende 🙂

      Jeg aner det ikke – men jeg satser på en uges tid. Måske er jeg selv klogere om en uge – de er lagt sammen i morges (bagt i aftes).

      Opdatering: de kunne sagten stå halvkøligt en uge og stadig være lækre.

  3. Hej Vivi,

    Det ser skønt ud, hvis nu jeg vil lave dem til juleaften, hvornår skal jeg så lave dem for at de er gode, med andre ord… Hvor lang tid kan de holde sig? Hvis man holder sig fra dem 🙂

    Didde

    • Haha – spørger du mig om det? Aner det ikke -men et gæt kunne være en uges tid hvor de står køligt. Mon ikke at det er ligesom ved honninghjerter – at hvis de bliver for tørre, så lægger man bare en ren klud, hårdt opvredet i koldt vand, ved dem. Bare et gæt 🙂

      Opdatering: en uges tid kølig (10-12 grader) kunne de sagten stå 🙂

  4. Måske kunne man blande stødt chili i chokoladen? Honningkager har jeg nemlig bagt, og har “rester” stående fra juleklippedagen med familien 🙂 Hjemmelavet appelsinmarmelade har jeg også!
    De synes iøvrigt også at din gløggblanding er fantastisk 😀

  5. Muuuuums! Jeg har altså overgivet mig totalt til dit chili-køkken. Især de søde sager med chilipift er lige mig, så jeg bliver nødt til at kaste mig ud i det.

    Ha’ en dejlig spicy jul!

    Kh
    Mette
    Øgles onde stedmoder 😉

  6. God formiddag Vivi

    And, du har jo nok været oppe længe, med alle de lækre ting du skal have produceret 🙂

    Hilsen Kristine

    • God formiddag Kristine 🙂

      Jeg bagte faktisk selve kagen i går og lavede resten her til morgen – så du er ikke helt galt på den.

  7. Aj, dem må jeg også prøve at lave, er glad for dem i supermarkederne og hos bagerne, så dem man selv laver må jo bare være endnu mere elskelige 😉
    God dag til dig Vivi.
    Hilsen
    Rikke

    • Du har helt ret – der er slet ingen sammenligning – der er SÅ meget mere smag i dem her – og et tykt lag god chokolade gør dem jo heller ikke dårligere 🙂
      Tak – og god dag til dig også 🙂

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