As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“Honey ensures that this cake is moist. Source: Martha Stewart Living, September 2003. 10 servings. Ingredients: 3 ounces of chopped nuts (about 3/4 cup), room temperature butter for the pan, 1 1/2 cups of all-purpose flour, plus more for the pan, 1 cup of raw honey plus 2-3 tablespoons more for glazing, 1 cup of unsweetened applesauce, 3 large eggs at room temperature, 3/4 teaspoon of baking powder, 1/4 teaspoon of salt, 1/4 teaspoon of ground ginger. Instructions: 1. Preheat the oven to 350 degrees on the middle rack. Spread the nuts in a single layer on a baking sheet lined with parchment paper. Roast in the oven, tossing occasionally, until fragrant, for 5-7 minutes. Transfer the nuts to a plate and let cool. Pulse the nuts in a food processor until finely chopped, about 10 times. Set aside. 2. Butter and flour an 8 1/2-inch springform pan; set aside. In a large bowl, combine honey and applesauce; whisk until the honey is mostly dissolved. Add eggs and whisk until fully combined. 3. In a medium bowl, whisk together flour, baking powder, salt, and ginger. Add to the honey mixture and stir until just combined. Fold in the chopped nuts using a rubber spatula. 4. Pour the batter into the prepared pan. Bake the cake until golden brown on top and a cake tester inserted into the center comes out clean, about 55 minutes. 5. Transfer the pan to a wire rack; let cool until the cake begins to pull away from the sides of the pan, about 15 minutes. Remove the cake from the pan and place on a serving dish. While the cake is still warm, use an offset spatula to gently spread the remaining honey over the top as a thin glaze. Serve warm.”
27.04.2023 @ 05:11
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“Honey ensures that this cake is moist. Source: Martha Stewart Living, September 2003. 10 servings. Ingredients: 3 ounces of chopped nuts (about 3/4 cup), room temperature butter for the pan, 1 1/2 cups of all-purpose flour, plus more for the pan, 1 cup of raw honey plus 2-3 tablespoons more for glazing, 1 cup of unsweetened applesauce, 3 large eggs at room temperature, 3/4 teaspoon of baking powder, 1/4 teaspoon of salt, 1/4 teaspoon of ground ginger. Instructions: 1. Preheat the oven to 350 degrees on the middle rack. Spread the nuts in a single layer on a baking sheet lined with parchment paper. Roast in the oven, tossing occasionally, until fragrant, for 5-7 minutes. Transfer the nuts to a plate and let cool. Pulse the nuts in a food processor until finely chopped, about 10 times. Set aside. 2. Butter and flour an 8 1/2-inch springform pan; set aside. In a large bowl, combine honey and applesauce; whisk until the honey is mostly dissolved. Add eggs and whisk until fully combined. 3. In a medium bowl, whisk together flour, baking powder, salt, and ginger. Add to the honey mixture and stir until just combined. Fold in the chopped nuts using a rubber spatula. 4. Pour the batter into the prepared pan. Bake the cake until golden brown on top and a cake tester inserted into the center comes out clean, about 55 minutes. 5. Transfer the pan to a wire rack; let cool until the cake begins to pull away from the sides of the pan, about 15 minutes. Remove the cake from the pan and place on a serving dish. While the cake is still warm, use an offset spatula to gently spread the remaining honey over the top as a thin glaze. Serve warm.”