| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | Cakes, Swiss | 1 | Cake |
INGREDIENTS
| 200 | g | Liquid honey |
| 200 | g | Sugar |
| 500 | g | Wholemeal flour |
| 20 | g | Butter |
| 1 | dl | Milk |
| 1 | Egg | |
| 15 | g | Baking powder |
| 10 | g | Ground cloves |
| 10 | g | Nutmeg |
| 10 | g | Cardamon |
| 1 | pn | Cinnamon |
| Icing for decoration |
INSTRUCTIONS
(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
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