Moist Spiced Cake (Print Version)
# Ingredients:
01 -
3 g of ground four-spice mix.
02 -
10 g of star anise.
03 -
100 g of chestnut honey.
04 -
100 g of granulated sugar.
05 -
1 untreated lemon.
06 -
1 untreated orange.
07 -
115 g of wheat flour.
08 -
110 g of rye flour.
09 -
75 g of butter.
10 -
5 g of ground cinnamon.
11 -
150 ml of water.
12 -
Half a packet of baking powder.
# Instructions:
01 -
Heat up the water, butter, sugar, honey, and star anise in a pot. Let it boil. Take it off the heat, cover it, and soak for 2 hours. Strain it, then cool it down overnight.
02 -
Set the oven to 180°C. Coat a 25x8 cm cake pan with butter and flour. Lay parchment paper at the bottom.
03 -
Rinse the lemon and orange well. Grate their peels.
04 -
Sift the flours, baking powder, and spices together. Toss in the zest. Gradually stir in the cooled infusion using a spatula.
05 -
Pour the smooth batter into the pan. Bake for 10 minutes.
06 -
Take the cake out and slice a long cut across the top. Pop it back in the oven for 25-30 minutes until a knife comes out clean.
07 -
Cool the cake for a few minutes. Remove it from the pan, place it on a cooling rack, then wrap it tightly in plastic wrap. Rest it at room temperature for 24 hours.
# Notes:
01 -
Taking two days for this and letting it rest is key to getting the full flavor.
02 -
This cake keeps well and can be frozen to enjoy later.