Medieval Fine Cakes
Transport your taste buds back to the Middle Ages with these indulgent Medieval Fine Cakes, a delightful fusion of history and flavor. Made with a blend of ground almonds, warm honey, and fragrant spices like cinnamon, nutmeg, and cloves, these soft, golden cakes embody the comforting aromas of a medieval kitchen. The batter is enriched with butter and eggs for a luxuriously tender texture, while a touch of milk ensures the perfect consistency. Baked to a light crisp on the outside and subtly sweet on the inside, these fine cakes are ideal for tea time, holiday gatherings, or as a unique treat for history enthusiasts. With just 20 minutes of prep and 25 minutes in the oven, this easy recipe offers a taste of the past straight from your modern-day kitchen. Perfect for fans of historical baking or anyone craving a spiced, honey-kissed dessert!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Ground almonds
- 100 grams Honey
- 100 grams Unsalted butter
- 2 large Eggs
- 50 grams Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 3 tablespoons Milk
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 180°C (350°F) and prepare a baking tray by lining it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, ground almonds, ground cinnamon, nutmeg, cloves, and salt. Mix well to evenly distribute the spices.
In a separate bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Warm the honey slightly in a microwave or on the stove until it becomes easier to pour, then mix it into the wet ingredients.
Slowly add the dry ingredients to the wet ingredients, mixing until a thick batter forms. If the batter seems too thick, add milk one tablespoon at a time until it reaches a smooth, soft consistency.
Spoon the batter onto the prepared baking tray in small rounds, leaving space between each for spreading.
Bake the fine cakes in the preheated oven for 20-25 minutes, or until they are golden brown and slightly firm to the touch.
Allow the cakes to cool completely on the tray before transferring them to a serving platter. They can be enjoyed immediately or stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 301.7 g | 110% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 137.2 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 328 mg | 25% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
