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
Yields
1 Cake