18 pieces

(I use standard silicone muffin molds)

I share another favorite Christmas citrus-scented recipe. I found her in the book Scandinavian Baking (Trine Hahnemann). These cakes are relatively easy, delicious and with a spectacular appearance. They were well appreciated by a large male company in my husband’s office. The idea of glazing is mine, it’s not in the original recipe but I find it very appropriate.

Products you need for the dough:

150 g of liquid honey

150 g of sugar

150 g of soft unsalted butter

400 g of flour 

4 eggs

2 teaspoons of soda

4 teaspoons of cinnamon

200 g of candied citrus peels (they are sold out ready, preferably, orange ones)

Products you need for the glazing:

330 ml of chestnut puree (I use ready one, with a smooth structure, mine is rather marmalade since it is sweet);

125 g of natural chocolate couverture, melted in a heatproof bowl over a pan of simmering water;

butter on the top of a knife;

red currant for decoration


Mix all of the ingredients for the dough to reach consistency of a cake. I do not use a mixer.

I fill muffin molds (mine are silicone and do not grease them).

Bake in preheated oven at 200ᴼC. 10-15 minutes after beginning of baking I reduce the temperature to 180ᴼC. I check from time to time with a wooden skewer whether they are ready.

Melt chocolate in a heatproof bowl over a pan of simmering water. I remove it from the heat. Add the chestnut puree and the butter. Stir well.

Ready and chilled cakes, I decorate with glazing. Decorate with a fruit of a red currant.

Some ideas:

I only decorate with glazing some of the cakes. Others I leave without decoration – they are also great. You can also think of a white version of the glazing because the muffins are dark and it suits them.

Chestnut puree is not always available. Use something you love. Rosehip marmalade would be a great choice.