👨‍🍳 Instruktioner

1. 1

   Preheat your oven to 175°C (350°F). Grease and flour a 20-23 cm (8-9 inch) round cake pan or a loaf pan.

   💡 Proffstips: Lining the pan with parchment paper can make removal easier.
2. 2

   In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

   ⏱️ 3-5 minutes
3. 3

   Beat in the eggs one at a time, mixing well after each addition.

   💡 Proffstips: Ensure eggs are at room temperature for better incorporation.
4. 4

   In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, and baking soda.

5. 5

   Gently warm the honey in a small saucepan or microwave until it is liquid and pourable. Do not boil.

   💡 Proffstips: Warm honey is easier to incorporate into the batter.
6. 6

   Gradually add the dry ingredients to the wet ingredients, alternating with the warmed honey. Mix until just combined. The batter should be thick but pourable. If it's too stiff, add milk, 1 tablespoon at a time, until the desired consistency is reached.

   💡 Proffstips: Do not overmix the batter, as this can result in a tough cake.
7. 7

   Fold in the chopped almonds.

8. 8

   Pour the batter into the prepared cake pan and spread evenly. Sprinkle with extra chopped almonds on top, if using.

   ⏱️ 2 minutes
9. 9

   Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.

   ⏱️ 40-50 minutes

   💡 Proffstips: Oven temperatures can vary, so start checking for doneness around the 40-minute mark.
10. 10

    Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

    ⏱️ 10-15 minutes