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(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)
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The Story:
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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.
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The recipe:
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1.
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Gently heat the honey in a copper bowl or a bain-marie.
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2.
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Heat the milk with the sugar separately then add to the honey and stir well over a low heat. Leave to cool.
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3.
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Put the flour into another bowl and stir in the honey mixture and then the other ingredients.
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4.
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Work all these together to a smooth consistency .
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5.
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Place a greased flan ring (22 ... 24 cm diameter, 3.5 cm high) on a baking tray and fill with the mixture.
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6.
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Brush the top with milk and score a decorative pattern on the surface using a fork.
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7.
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Bake in the oven for 30 minutes at 180 oC (test with a needle).
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8.
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When cold, decorate with icing.
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Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
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Typed for you by Rene Gagnaux @ 2:301/212.19
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(1 vote)
