HUNGARIAN HONEY CAKE

350 gr. honey

1 cup brown sugar

4 large eggs, separated ¹⁄ cup oil 3

½ tsp. cloves

½ tsp. cinnamon

2 tsp. lemon peel, grated 1 Tbsp. rum extract 1 Tbsp. vanilla extract 2 tsp. baking powder 1 tsp. baking soda

2 cups flour, sifted

Icing:

3 Tbsp. water

3 Tbsp. powdered sugar

5 Tbsp. almond slivers, roasted

Base of pan:

A little oil

2 Tbsp. ground biscuits

Pour honey into a wide bowl. Add half of the sugar and the egg yolks and mix well. Add the spices, lemon peel, rum and vanilla.

Sift the flour into a separate bowl. Add the baking powder and soda. Mix. Fold the dry mixture into the egg mixture.

With an electric mixer, beat egg whites on high speed. Gradually add rest of the sugar. Continue whipping until high peaks form. Gently fold egg whites into egg yolk mixture.

Grease a pan and sprinkle with ground biscuits. Shake pan so that biscuits evenly cover bottom and sides.

Pour batter into pan and flatten.

Bake in an oven that was preheated to 185 º for 50 minutes or until a toothpick comes out clean. Remove and let cool for a few minutes.

Mix powdered sugar with water and pour over cake while it’s still warm. Sprinkle with almond slivers.