Spiced Honey Cake (appenzell) Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
200 gram: Liquid honey,
200 gram: Sugar,
500 gram: Wholemeal flour,
20 gram: Butter,
1 deciliter: Milk,
1: Egg,
15 gram: Baking powder,
10 gram: Ground cloves,
10 gram: Nutmeg,
10 gram: Cardamon,
1 pinch: Cinnamon,
Icing for decoration,
Directions:
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)
The Story:
The rural origins of Appenzell cookery are evident even in this
substantial honey cake. It is very fashionable during the festivities
at the end of the year to serve a spiced honey cake following the
example of the famous triangular "Biberli", which also blends honey
and spices. This recipe is inspired by the "Bacheschnitte" which are
served on the "Funkensonntag", a spring festival held to exorcise all
the evil spirits of winter by fire.
The recipe:
Gently heat the honey in a copper bowl or a bain-marie.
Heat the milk with the sugar separately then add to the honey and
stir well over a low heat. Leave to cool.
Put the flour into another bowl and stir in the honey mixture and
then the other ingredients.
Work all these together to a smooth consistency .
Place a greased flan ring (22 ... 24 cm diameter, 3.5 cm high) on a
baking tray and fill with the mixture.
Brush the top with milk and score a decorative pattern on the surface
using a fork.
Bake in the oven for 30 minutes at 180 oC (test with a needle).
When cold, decorate with icing.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Typed for you by Rene Gagnaux @ 2:301/212.19
Source from luhu.jp
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)
The Story:
The rural origins of Appenzell cookery are evident even in this
substantial honey cake. It is very fashionable during the festivities
at the end of the year to serve a spiced honey cake following the
example of the famous triangular "Biberli", which also blends honey
and spices. This recipe is inspired by the "Bacheschnitte" which are
served on the "Funkensonntag", a spring festival held to exorcise all
the evil spirits of winter by fire.
The recipe:
Gently heat the honey in a copper bowl or a bain-marie.
Heat the milk with the sugar separately then add to the honey and
stir well over a low heat. Leave to cool.
Put the flour into another bowl and stir in the honey mixture and
then the other ingredients.
Work all these together to a smooth consistency .
Place a greased flan ring (22 ... 24 cm diameter, 3.5 cm high) on a
baking tray and fill with the mixture.
Brush the top with milk and score a decorative pattern on the surface
using a fork.
Bake in the oven for 30 minutes at 180 oC (test with a needle).
When cold, decorate with icing.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Typed for you by Rene Gagnaux @ 2:301/212.19
Source from luhu.jp