For the honey cake, in a saucepan, slowly heat honey, vanilla sugar, butter and milk, stirring to dissolve.
Pour into a wide bowl and put in a cool place. Gradually stir the eggs, salt, spices and flour mixed with baking powder into the cooled mixture.
Fold the hazelnuts and candied lemon peel into the dough. Spread the dough about 1 cm thick on a greased or baking paper-lined baking sheet.
Cut a piece of baking paper or aluminum foil into a strip, grease it and place it in front of the dough. Mark squares of about 8 x 8 cm on the surface of the dough with a kitchen knife.
Decorate the squares with peeled almond kernels cut in half. Place the baking tray in the preheated oven and bake the honey cake at 175 to 200 °C for about 25 to 30 minutes.
Bring the sugar and water to the boil while stirring. Coat the hot honey cake with the sugar glaze. After cooling, cut the honey cake into squares.
Preparation Tip:
The honey cake keeps in tin cans, 2 to 3 weeks. If you wish, you can also decorate the honey cake with cocktail cherries.
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