| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cake |
12 |
Servings |
INGREDIENTS
| 250 |
ml |
Fresh cream |
| 80 |
g |
Pear molasses; aka treacle |
| 60 |
g |
Pear molasses |
| 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 |
| 200 |
ml |
Warm milk |
INSTRUCTIONS
From: R.GAGNAUX@link-ch1.aworld.de (Rene Gagnaux)
Date: Sat, 26 Feb 94 00:00:00 CET
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.
Whip the cream and mix with molasses (1st amount), 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
(2nd amount) to glaze.
Recommended drink: tea or coffee.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
REC.FOOD.RECIPES ARCHIVES
/COOKIES
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