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
      1    Egg
     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
  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