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Appenzeller Honigkuchen
A traditional Swiss honey cake originating from the Appenzell region, known for its dense, spiced, and moist crumb. This cake is often flavored with warming spices and can be enjoyed plain or with a simple glaze.
ð§ ææ
- 100 g Sugar
- 190 g Honey(lukewarm)
- 1 large Egg
- 5 g Cinnamon(ground)
- 2.5 g Cloves(ground)
- 2.5 g Coriander(ground)
- 2.5 g Aniseed(ground)
- 2.5 g Nutmeg(ground)
- 75 ml Kirsch(or milk)
- 560 g All-purpose flour(approximately)
- 10 g Baking powder
- for brushing Milk
ðšâð³ äœãæ¹
- 1
In a large bowl, beat together the sugar, lukewarm honey, egg, and all the ground spices (cinnamon, cloves, coriander, aniseed, nutmeg) until smooth and well blended.
- 2
Sift the flour with the baking powder into a separate bowl. Gradually add the sifted dry ingredients to the honey-egg mixture, stirring until a stiff dough forms. You may not need all the flour.
- 3
Knead the dough lightly on a floured surface. Cover the dough and let it rest for at least 1 hour.
- 4
Preheat your oven to 160°C (325°F). Grease and flour a baking pan (e.g., a 9x13 inch pan or a round cake pan).
- 5
Roll the dough out to about 1.5 cm (1/2 inch) thickness. Cut into desired shapes (rounds or squares). Brush the tops with a little milk.
- 6
Bake for 30-40 minutes, or until lightly browned and a skewer inserted into the center comes out clean. Let cool on a wire rack.
ð¡ ããã®ã³ã
- âEnsure the honey is lukewarm, not hot, when mixing.
- âThe dough should be stiff but pliable. Adjust flour as needed.
- âThis cake keeps well and can be made a day in advance.
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- Add chopped nuts like almonds or hazelnuts to the dough.
- Drizzle with a simple glaze made from powdered sugar and a little milk.