brown sugar in a small saucepan and heat to 158°F/70°C while stirring with a rubber spatula Sift together the whole wheat flour, rye flour, spices, and baking powder and transfer them to the bowl of your mixer In a small bowl whisk together the whole eggs and milk Turn the mixer on low and slowly add the milk and eggs to the flour mixture Stop the mixer and, using a rubber spatula or a bowl scraper, scrape up any flour residue sticking to the bottom of the bowl Add the warm honey mixture and finally the diced peel and mix on medium speed until incorporated 5 Either spoon the mixture into the prepared molds or paper cups, about 1 teaspoon per cup, or scrape the mixture into a pastry bag fitted with a ⅜-inch round tip and pipe it into the molds or paper cups The molds should be ¾ full Make sure that the molds are at least ¾ inch apart so that the cakes can rise properly See also my note about making the recipe in a loaf pan Place in the preheated oven and bake for 15 to 20 minutes Remove from the oven and immediately stir the sugar icing and brush the top of the cakes with the glaze You must brush the cakes as soon as they come out of the oven so that the water in the icing evaporates and the icing creates a nice white glossy sheen on the little cakes Decorate with a square of candied peel if desired IT’S DONE WHEN IT’S DONE The little cakes will rise and may crack open because of the action of ... Place in the preheated oven and bake for 15 to 20 minutes Remove from the oven and immediately stir the sugar icing and brush the top of the cakes with the glaze You must brush the cakes as soon as they...on low and slowly add the milk and eggs to the flour mixture Stop the mixer and, using a rubber spatula or a bowl scraper, scrape up any flour residue sticking to the bottom of the bowl Add the warm honey mixture... cakes as soon as they come out of the oven so that the water in the icing evaporates and the icing creates a nice white glossy sheen on the little cakes Decorate with a square of candied peel if desired