| 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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