LEKACH
This recipe offers a delightful honey cake, perfect as a sweet treat to accompany tea. It's a lighter alternative to richer honey cakes, offering a satisfying texture and a delicate balance of flavors. The combination of honey, spices, and a hint of lemon creates a comforting and aromatic experience. Serve these small cakes for a simple yet elegant dessert.
Ingredients
- 3 cups All-purpose flour
- 1/4 teaspoon Salt
- 3 count Large eggs
- 1 teaspoon Allspice
- 1 teaspoon Baking soda
- 1/2 count Lemon
- 3 tablespoons Honey
- 1 count Egg white (Quantity estimated (not specified in original recipe))
- 1 tablespoon Water (Quantity estimated (not specified in original recipe))
- 12 count Almonds or walnuts (Quantity estimated (not specified in original recipe))
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Instructions
- 1In a large bowl, whisk together the flour, salt, allspice, and baking soda. In a separate bowl, whisk the eggs. Add the eggs, the grated rind and juice of half a lemon, and honey to the dry ingredients. Mix well until a dough forms.
- 2On a lightly floured surface, roll the dough to 1/4 inch thickness. Cut out shapes using a cookie cutter or knife. Place the cut-out shapes on a baking sheet.
- 3In a small bowl, whisk the egg white with water. Brush the tops of the cakes with the egg white mixture. Place an almond or walnut on top of each cake.
- 4Preheat oven to 350°F (175°C). Bake for 15-20 minutes, or until the cakes are golden brown.
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