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honey cake – lekach | Food | The Claudia Roden’s recipe for honey cake – lekach | Food | The

Also, it didn't cook as evenly as I'd like, leaving the outside near burnt (also not helping the bitter taste) while the interior was barely done. I think a water bath would help a lot with that, though or those insulated cake rings. A rare glimpse into the rich and fascinating food culture of one of our closest neighbours – a work of scholarship, but also a work of art.” FELICITY CLOAKE, Guardian and author of One More Croissant for the Road and Red Sauce Brown Sauce Bake the large cake in a preheated 160C fan/gas mark 4 oven for 1¼ hours, or longer, until firm and brown on top, and the smaller ones for 1 hour. Pain d’épices is a spice-laden honey cake from France. While the literal translation is spice bread, it can be roughly translated as gingerbread cake. Sift or whisk together the dry ingredients thoroughly to distribute the spices evenly. It would be unpleasant to bite into a clump of one of the strong spices.

Fold in the dry ingredients with a wide rubber spatula, being careful not to overmix. Stop as soon as the dry ingredients are incorporated and there aren’t any clumps of flour. Spiced honey bread spread through monasteries across Europe and became part of the Christmas festivities. Pain d’épices became especially important in Reims, Alsace, as well as Dijon. The chapters deal with a host of baked goods: along with many recipes for waffles, including stroopwafels and a savoury sweet potato variety, there are breads including worstenbrood, a roll stuffed with sausage, pancakes, pretzels, spiced biscuits, gingerbread, apple beignets and boules de Berlin, plump doughnuts filled with custard. Ysewijn also delves into the artistic aspect of cooking from the Low Countries, exploring the tradition of using moulds (or koekplank) to create shapes out of dough, Dark Rye and Honey Cake brings a slice of the Low Countries to bakers looking to explore this fascinating history through timeless recipes which will add colour and personality to the offerings of restaurants and bakeries alike. It’s a beautiful example of how one type of bake can evolve because of the changes that happen through the centuries in import-export and how cheap that makes produce. But also, the material culture and how that evolves,” she adds. “I think it’s really fascinating. And the waffle chapter is one that I could really use to show this change and this evolution in the way we eat and the way we cook.” This makes a very distinctive cake, but I'd say it's not for the average person. I really love molasses, but it was a bit bitter even for me. The yogurt and honey didn't help it at all, as both of those have bitter elements themselves and the combo brought out the worst in all of them. I think it would work very well with vanilla ice cream or good whipped cream, though. That should soften this cake's flavor a lot.

Yoghurt, almond and honey cake by Jeremy Lee | Cake | The Yoghurt, almond and honey cake by Jeremy Lee | Cake | The

It took the Belgian Café Culture book for me to actually fall in love with my own culture again and realize that what was just under my nose was actually something really beautiful that I had neglected. And that opened the door for all the research that I’ve done in the past (seven) years.” The honey will cause the loaf to brown deeply. If it starts to catch and gets too dark for your liking, you can loosely cover it with foil to prevent it from browning further. With this collection of timeless recipes, Regula reveals the origins of her country’s ancient food culture and brings a little Belgian baking into every home. Recent podcast interviews: The bread is traditionally sweetened only with honey, though some variations today include brown sugar. Because of this, it has been an important product for honey merchants for centuries. Pain d’Épices Baking Tips The scholarship here is astonishing. It is an engrossing, original and beautiful book.” DIANA HENRY

Deeper flavor

Regula uses history and art to guide the reader through a fascinating period, and paints – through her stunning photography and recipes – the landscape of the region’s rich baking culture. Dark Rye and Honey Cakeexplores a whole year of rustic bakes, unearthing long-forgotten recipes and reviving treasured favourites. There are waffles and winter breads for the 12 days of Christmas, pancakes for Candlemas and Carnival, pretzels for Lent, vlaai and fried dough for Kermis and all the special sweet treats that make up Saint Nicholas and Saint Martin. RECIPES: Discover dozens of Belgian bakes including, pastries, pies, biscuits, cakes, breads and, of course, waffles Hahnemann tells me that this cake was first served in Southern Jutland after the war in 1864, as part of a sønderjysk kaffebord, or a traditional cake table. Danish people were not allowed to join political meetings in liquor taverns, instead meeting in special assembly houses. Women would bring cake for people to enjoy but also to show their political will and presence at these important meetings (before women were allowed to vote). Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake. Step 5

Dark Rye and Honey Cake: Festival baking from [PDF] [EPUB] Dark Rye and Honey Cake: Festival baking from

Trine Hahnemann is a Danish baker and food writer after my own heart. Not only does she make the most incredible cakes (this one included), but she always cooks with thrift in mind. If you don’t have dark rye flour on hand, you can substitute it for an equal amount of whole wheat or all-purpose flour. In fact, recipes for pain d’épices from Dijon tend to use whole wheat flour whereas the recipes from Reims usually call for rye flour. Toast the hazelnuts in a pan over a medium heat for five minutes or until golden brown. Once cool, pulse-blend in a food processor with the rye bread, baking powder and cocoa powder, into a fine crumb. In Dark Rye and Honey Cake, acclaimed food writer and historian Regula Ysewijn turns her focus to the bakes and culinary history of her Belgian homeland. Ysewijn wrote three more British cookbooks before getting the go-ahead to write Dark Rye and Honey Cake in 2020: The British Baking Book (a.k.a. Oats in the North, Wheat from the South, 2020), The Official Downton Abbey Christmas Cookbook (2020) and The National Trust Book of Puddings (2019).

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Line a 24cm pan with greaseproof paper or with foil, brushed with oil and dusted with flour, and pour in the batter. Or divide between two 24cm x 13cm loaf tins. I have utterly fallen in love with this beautiful book.” “It is a majestic achievement, and a fascinating read.”