Spiced honey cake (appenzell)
Honey Cakes Swiss
Last updated 6/12/2012 1:24:10 AM. Recipe ID 57582. Report a problem with this recipe.
Title: Spiced honey cake (appenzell)
Categories: Cakes, Swiss
Yield: 1 Cake
200 g Liquid honey
200 g Sugar
500 g Wholemeal flour
20 g Butter
1 dl Milk
15 g Baking powder
10 g Ground cloves
10 g Nutmeg
10 g Cardamon
1 pn Cinnamon
Icing for decoration
(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
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.
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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