Materials
1 cup of honey
1 teaspoon of butter
1 ½ teaspoons freshly squeezed orange juice
3 cups of flour
2 teaspoons of baking powder
1 ½ teaspoons coarsely chopped walnuts
½ cup of blonde or black raisins
½ cup sesame seeds crushed in a blender
½ tablespoon ground cinnamon cloves
3 tablespoons of brown sugar
4 tablespoons of cognac or brandy
1 cup of honey
1 teaspoon of butter
1 ½ teaspoons freshly squeezed orange juice
3 cups of flour
2 teaspoons of baking powder
1 ½ teaspoons coarsely chopped walnuts
½ cup of blonde or black raisins
½ cup sesame seeds crushed in a blender
½ tablespoon ground cinnamon cloves
3 tablespoons of brown sugar
4 tablespoons of cognac or brandy
Implementation
1. In a large bowl, mix the sifted flour with the baking powder, sesame seeds, walnuts, raisins and cloves. Butter well a square or round pan (diameter 30 cm).
2. Beat the rest of the butter, honey, sugar and orange juice in another bowl with the mixer until the ingredients are homogenized. Then add the walnut and flour mixture and mix well.
3. Pour the mixture into the pan and smooth its surface. Bake in a preheated oven at 180° C, approximately 40′-45′. Unmould, sprinkle the cake with the cognac, drizzle with a little more honey if you like, and serve.
1. In a large bowl, mix the sifted flour with the baking powder, sesame seeds, walnuts, raisins and cloves. Butter well a square or round pan (diameter 30 cm).
2. Beat the rest of the butter, honey, sugar and orange juice in another bowl with the mixer until the ingredients are homogenized. Then add the walnut and flour mixture and mix well.
3. Pour the mixture into the pan and smooth its surface. Bake in a preheated oven at 180° C, approximately 40′-45′. Unmould, sprinkle the cake with the cognac, drizzle with a little more honey if you like, and serve.