Christmas quart-quart cake

Cakes (that is what the French call these long cakes), found in almost every boulangerie and patisserie, are a staple in France. You can either buy them as a whole cake, but many times, especially in boulangeries, kids, especially after school, when it is snack time like to munch on a slice while walking home. Although I love the classical versions with lemon and orange or hazelnuts, I like this one with spices very much, too. 


180 g butter, room temperature
110 g golden caster sugar
75 g mild honey
pinch of sea salt 
1 finely grated organic orange zest
2 tsp ginger powder
1/2 tsp cinnamon
1/2 tsp cardamom powder
220 g all-purpose wheat flour
1.5 tsp baking powder
1/2 vanilla pod, seeds
210 g eggs (about 4 large), room temperature
80 g buttermilk 
40 g hazelnut flour
30 g candied orange zest, cut into pieces

syrup:
100 ml water
60 g golden caster sugar
pinch of sea salt
1 tsp  finely grated organic orange zest


Heat the oven to 170° C. Line a pan (about 20/23x12 cm) with baking paper. 

Mix flour, baking powder, and poppy seeds. 

Place butter, sugar, honey, salt, and vanilla in a bowl. Whisk with a mixer for about 5 minutes until light and creamy. Meanwhile, in a bowl, mix the eggs with a fork to make a smooth mixture. When the butter is ready, slowly add about 1/4 of the eggs and beat until smooth. Only when that is fully incorporated, add the next bit of eggs. If the mixture starts to split and get grainy, add a tablespoon of flour and whip it in. Only when the mass is smooth, add the next bit of eggs, and so on. The warmer the eggs, the less likely the mixture will split. 

When everything is incorporated well, turn off the mixer, add the flour mixture and kefir, and mix. Pour into the pan, put in the oven one rack below the middle, and bake for about 55 minutes to 1 hour until ready, which can be checked by inserting a toothpick in the centre. If it comes out clean, it's done. Take it out and immediately pour on the syrup, which I do one tablespoon at a time. Cool for 15 minutes in the pan, then lift out slowly with the baking paper and place on a cooling rack. Serve warm or cold just as it is or with crème fraîche and berries. 

While the cake is baking, make the syrup. Add all the ingredients to a pot and boil on medium heat, letting the sugar melt. Then, raise the heat to almost the highest and simmer until the syrup is reduced by 1/3. Remove and let it cool.