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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.
๐ง ์ฌ๋ฃ
- 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
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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 160ยฐC (325ยฐF). 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the honey is lukewarm, not hot, when mixing.
- โThe dough should be stiff but pliable. Adjust flour as needed.
- โThis cake keeps well and can be made a day in advance.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add chopped nuts like almonds or hazelnuts to the dough.
- Drizzle with a simple glaze made from powdered sugar and a little milk.