Lebkuchen

Serves 8

Since these delicious cookies are quite cakey in texture, this year I thought I’d see if I could make a Lebkuchen Cake. I think the Lebkuchen first baked by Medieval monks in the 13th century began as a cake, so I’m not too far off the mark. It does translate very well and comes together pretty quickly when you’d like a festive treat but perhaps don’t have the time to form, bake and decorate dozens of cookies. With all of these wonderful old world winter ingredients, this cake definitely brings the holiday spirit into sharp focus.

ingredients

Lebkuchen Cake
1 C flour
1/4 C hazelnuts
1/4 C almonds
1 t baking powder
1/4 t baking soda
1/4 t salt
2 T cocoa
1 1/4 t cinnamon
1/2 t ginger
1/4 t cloves
1/8 t nutmeg
1/8 t cardamom
170 g butter @ room temperature
1 C brown sugar
2 eggs @ room temperature
2 T honey
1 T cognac or brandy
1 1/2 t candied orange peel, very finely chopped
1 t candied lemon peel, very finely chopped
Chocolate Glaze
225 g bittersweet chocolate
1 C heavy cream
1 T honey or light corn syrup

directions

1
Preheat the oven to 175 degrees C. Brush an 20 cm cake pan with butter and line the bottom with a parchment round. Butter the parchment and dust the bottom and sides with flour.
2
Place the flour, almonds, hazelnuts, baking powder, baking soda, salt and spices in a food processor. Process a couple of minutes until the nuts are very finely ground into the flour. Pour into a bowl.
3
Beat the butter until smooth. Add the sugar and cream the mixture on medium speed until pale, light and very fluffy, about 4 to 5 minutes. Add eggs one at a time, mixing thoroughly before adding the next and scraping down the bowl after each addition. Add the honey, cognac, orange and lemon peel. Using a large rubber spatula, fold in the nut flour by hand in three batches, mixing just enough to moisten and blend. The batter will be quite thick. Scrape into the prepared cake pan and smooth out the top.
4
Bake in the center of the oven for about 26 – 28 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Run a thin blade knife around the cake to loosen and invert. Flip the cake back over to right side up and cool completely.
5
To glaze the cake, place the cooled cake on a an 8" cardboard round or removable tart pan bottom. Return the cake to the cooling rack and place over a baking sheet lined with parchment.
6
Chop the chocolate into very small pieces and place in a medium bowl.
7
Bring cream and honey or corn syrup to a boil, stirring to dissolve. Pour over chocolate and let stand a couple of minutes. Whisk slowly and gently starting in the middle and then working outward in concentric circles until completely combined.
8
Glaze the cake, pouring quickly in the center and around the edges. Tap the baking sheet on the work surface to encourage the glaze to run down the sides if necessary. Just as it begins to dry, run a small spatula around the underside of the cake to smooth the bottom edge and prevent “feet” from forming. Let glaze dry before serving.