Dobschniks - for Carly

Ingredients

• 360 grams flour
• half teaspoon baking powder
• 270 grams honey
• 120 grams sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger powder
• a quarter teaspoon clove
• a quarter teaspoon cardamom
• a pinch white pepper
• a pinch nutmeg
• 120 grams slivered almonds
• 120 grams candied orange peel, chopped
• a quarter cup cherry liqueur or orange juice
• 100 grams powdered sugar
• 1 teaspoon lemon juice
• 2 tablespoons water

Preparation

In a bowl, mix the flour and baking powder.
In a small pot, heat the honey, sugar and spices until the sugar dissolves.
Add the almonds and the orange peels to the pot.
Add the cherry liqueur.
Combine the flour mixture with the honey mixture.
Knead until a dough forms. It is very hard to form the dough with this recipe; it seems that liquids are missing here, so it is best to put the whole mixture into a mixer and a nice dough will form effortlessly. Don't be tempted to add liquids.
Place greased baking paper in a pan of about 25 by 35, preferably with the baking paper overhanging the sides of the pan so that it is easy to lift the cake out of the pan.
Spread the dough on the baking paper, press it down well, and try to keep the thickness even.
Bake at 170 degrees for 25 minutes.
While baking, prepare the icing for the Dobschniks: mix the powdered sugar, lemon juice and two tablespoons of water. Don't rush to add water; mix patiently until a white, smooth cream forms.
Spread the icing over the cake when it comes out of the oven.
Lift the cake out whole using the baking paper
and cut into small cubes.