The best delicious Spiced Honey Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spiced Honey Cake recipe today!
Hello my friends, this Spiced Honey Cake recipe will not disappoint, I promise! Made with simple ingredients, our Spiced Honey Cake is amazingly delicious, and addictive, everyone will be asking for more Spiced Honey Cake.
What Makes This Spiced Honey Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spiced Honey Cake.
Ready to make this Spiced Honey Cake Recipe? Let’s do it!
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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
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