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