Ingredients
- 860 oc
- 10 cardamon
- 3 1/2 fl
- 2 1/2 cm
- 1 egg
- 200 ml liquid honey
- 270 gr wholemeal flour
- 170 gr sugar
- 100 ml milk
- 20 gr butter
- 14 gr baking powder
- 5 gr nutmeg
- 1 gr cinnamon
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: 1.4198113207547.19