Lebkuchen cake

Lebkuchen cake

Total: 1 hr 10 Min. | Active: 15 Min.
Nutritional value / piece: 420 kcal
, Fat: 23 g
, Carbohydrate: 43 g
, Protein: 9 g

I love Lebkuchen in every incarnation! Unfortunately, I don't always have the time to bake individual Lebkuchen biscuits, which is why I came up with this recipe: a Lebkuchen cake!


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


350g light spelt flour
250g coarse cane sugar
200g ground almonds
15g gingerbread spice
½parcel baking powder
2tsp cinnamon
150g butter, melted, left to cool
3 eggs
2tbsp honey
2 ½dl milk


icing sugar to sprinkle
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For a spring-form tin (approx. 24 cm in diameter), lined with baking paper or greased and dusted with flour.

How it's done


Mix the flour, baking powder, sugar, almonds, cinnamon and gingerbread spice in a large bowl. Add the butter, eggs, honey and milk and combine everything to a smooth mixture. Transfer the cake mixture to the prepared tin.

Bake For approx. 50-55 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.


Dust the Lebkuchen cake with icing sugar before serving.

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