Butter (to brush out)
Flour (for sprinkling)
250g butter (soft)
150g powdered sugar
3 tbsp honey Wernet's acacia honey
1 vanilla pod (pulp)
1 pinch cardamom (ground)
1 pinch of salt
100g ground almonds
1 teaspoon Baking powder
200ml honey Wernet's honey treasures honey egg liqueur
Powdered sugar (for dusting)
Preheat the oven to 180 ° C lower and upper heat. A
Brush the bundt pan with butter and sprinkle with flour.
The butter with the powdered sugar, honey, vanilla, cardamom and
Beat the salt until creamy. Gradually add the eggs and stir in.
Scatter the flour with the starch, the almonds and the baking powder on top
and mix everything with the egg liqueur to a smooth batter. In the
Fill the form, distribute it evenly and bake in the oven for 50-60 minutes.
Take the cake out of the oven, let it cool down,
Carefully tip out of the mold and place on a wire rack completely
let cool down. Anesthetize with powdered sugar.