Zutaten für Cocoa Honey Cake
- 2 cups all-purpose flour
- Unsweetened Cocoa Powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Ginger
- ¼ teaspoon ground nutmeg
- 1 ½ cups granulated sugar
- ½ cup honey
- 4 large eggs
- Vegetable Oil
- Apple Juice
- ½ cup sliced almonds
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Zubereitung von Cocoa Honey Cake
- Preheat oven to 325°F (160°C) and lightly grease an 8x4 inch loaf pan.
- Line the bottom of the pan with greased parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
- In a separate bowl, beat 4 large eggs until light and frothy. Gradually add 1 ½ cups granulated sugar and ½ cup honey, beating until smooth and pale yellow.
- Gradually beat in ½ cup vegetable oil until well combined.
- In a small bowl, combine ½ cup orange juice or other fruit juice (apple, pomegranate, etc.).
- Add the dry ingredients to the wet ingredients in three additions, alternating with the juice, beginning and ending with the dry ingredients. Mix until just combined, do not overmix.
- Pour batter into the prepared loaf pan and top with ½ cup sliced almonds.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Once completely cool, wrap tightly in plastic wrap, then foil, for optimal freshness.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
195g
Fat
10g
Carbs
25g
