Long-Maturing Honey Cake

Ingredients

• 1 cup honey
• 1 1/3 cup spelt flour (or equal parts wheat flour and wholemeal wheat
• flour)
• 90 grams butter
• 1 egg
• 2 Tablespoons milk
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground coriander
• pinch of all spice
• pinch of ground cardamom
• pinch of black pepper
• pinch of salt

Directions

Heat the milk, honey, and butter to a simmer over a low flame, then let cool until lukewarm. Add the flour, eggs, spices, and salt. Work vigorously until light and very sticky, then put in a large bowl. Cover with a cloth and leave in a cool, dry place for at least 3 days, and up to 3 weeks in the fridge.

Before baking, set in a warm place for an hour. Heat the oven to 325° F, and line a baking sheet with parchment paper. Spread the dough on the baking sheet and spread to about 1/2-inch thick. Bake for 15-20 minutes. Leave to cool completely, slice into thirds, then layer the pieces together with jam or toffee sauce.