Chocolate Honey Cake

Without raisins

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Ingredients

250 g	honey
125 g	butter
2 medium	eggs
1 packet(s)	gingerbread spice mix
1 packet(s)	lemon peel aroma
375 g	flour
2 tsp	cocoa
1 packet(s)	baking soda
100 g	hazelnuts, ground
100 g	almonds, chopped
50 g	chocolate, chopped
200 g	almonds, chopped
400 g	apricot marmelade
400 g	chocolate icing
some	milk

Method

Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a

Place honey and butter in a pot and warm it. Let the honey-butter mixture cool in a bowl.

Add the eggs, the Gingerbread spice mix and the lemon peel aroma and blend with a hand mixer.

Mix flour, baking soda and cocoa and add it to the honey mixture little by little.

Stir in the hazelnut, the chopped almonds and the chopped chocolate.

Spread the dough onto a baking tray, apply the milk and spread the chopped almonds evenly on top.

Place the tray in the oven and bake for 20 minutes with hot air - 150 °C not pre-heated / with top heat - 170°C pre-heated.

Press the marmelade through a sieve. Immediately after baking brush the cake with the marmelade. After cooling you can apply the chocolate icing.