Honey Gingerbread

A cake recipe for all foodies:

Heat the sugar, water, honey in a bain-marie, stirring until the sugar is completely dissolved. Cool slightly and knead together with the flour and spice while warm. Finely grind the candied orange peel, candied lemon peel and almond kernels in a chopper and add to the dough with the staghorn salt (dissolved in the milk). Melt the potash in ½ egg white and knead into the dough. Bake at 180 °C for 15-20 min to the end.

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