| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Swiss |
Cakes, Desserts, Swiss |
1 |
Cake |
INGREDIENTS
| 2 |
dl |
Fresh cream |
| 80 |
g |
Pear molasses; (1) (*) |
| 60 |
g |
Pear molasses; (2) (*) |
| 150 |
g |
Sugar |
| 20 |
g |
Candied lemon peel; diced |
| 20 |
g |
Candied orange peel; diced |
| 1 |
pn |
Ground aniseed |
| 1 |
pn |
Ground cinnamon |
| 1 |
pn |
Ground nutmeg |
| 1 |
pn |
Ground clove |
|
|
Salt |
| 20 |
g |
Baking powder |
| 500 |
g |
Wholemeal (or white) flour |
| 2 |
dl |
Warm milk |
INSTRUCTIONS
(*) Pear molasses AKAs treacle
(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:
This speciality is the "gourmand cake" of the St. Nicholas Festival
celebrated annually on 6th December. Presided over by the Bishop of Myra,
the feast day assumes an air of solemnity in Lucerne itself, culminating in
a procession through the town. "St. Nicholas" is preceded by two heralds
and is escorted by frightening "Schmutzli" (large puppets) who, according
to tradition, are thought to punish children who have misbehaved during the
year. Only well behaved children receive presents from St. Nicholas on this
special day.
The recipe:
Whip the cream and mix with molasses (1), spices and salt. Add the baking
powder, flour, warm milk and diced peel, mixing throughly until smooth.
Pour the mixture into a greased and lined sponge ring and bake for 45-50
minutes at 180 oC.
When baked, brush the top with the pear molasses (2) to glaze.
Recommended drink: tea or coffee.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Typed for you by Rene Gagnaux @ 2:301/212.19
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