Yield: 1 Cake
| Measure | Ingredient |
|---|---|
| 200 grams | Liquid honey |
| 200 grams | Sugar |
| 500 grams | Wholemeal flour |
| 20 grams | Butter |
| 1 decilitre | Milk |
| 1 \N | Egg |
| 15 grams | Baking powder |
| 10 grams | Ground cloves |
| 10 grams | Nutmeg |
| 10 grams | Cardamon |
| 1 pinch | Cinnamon |
| \N \N | Icing for decoration |
(Units: 100 g = 3½ oz; 1 dl = 3 ½ fl oz = ⅖ cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2½ 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, 3½ 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