Lebkuchen
German-style Christmas spiced honey cake with a soft texture, finished with an icing or chocolate glaze.
Ingredients
mixed candied peel
40 g
flour
155 g
ground cloves
a generous pinch
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
ground nutmeg
a generous pinch
baking powder
1/4 tsp
chopped almonds
85 g
egg
1
brown sugar
60 g
honey
180 ml
milk
3 tbsp
icing sugar (for glaze)
125 g
brandy (for glaze)
1 tsp
Instructions
1
Step 1
Preheat oven to 200°C. Brush a 20x30 cm Swiss roll pan with melted butter, line the bottom with parchment paper and grease it, then dust with flour and shake off the excess.
2
Step 2
Lightly flour the work surface, roll the candied peel in the flour and finely chop with a sharp knife (the flour prevents sticking). Sift the flour, cloves, cinnamon, ginger, nutmeg and baking powder into a large bowl. Stir in the chopped candied peel and almonds.
3
Step 3
Place the egg and brown sugar in a bowl and beat until the mixture is pale and increased in volume. Add the honey and milk and beat again. Pour in the dry ingredients and stir vigorously to form a batter.
4
Step 4
Pour the batter into the prepared pan and spread evenly into the corners. Bake on the middle rack for 20–25 minutes until risen and springy. Prepare the glaze while the cake is baking.
5
Step 5
To make the glaze: sift the icing sugar into a small bowl, add 1 tbsp water and the brandy, and stir with a wooden spoon until thick and coating consistency. The spoon should leave a trail when lifted; add a little more water if too thick.
6
Step 6
Turn out the cake and invert it onto a wire rack with the top facing up. While still warm, brush generously with the glaze (it will dry with a glossy sheen). Once cooled, cut lengthwise into 8 strips and crosswise into 3 strips to make 24 pieces. Peel off the base paper.
