Honey cake and the related ginger cake have been favourite Jewish cakes since the early Middle Ages in Germany. Although the earliest recorded German recipe for lebkuchen (honey-sweetened gingerbread) is from the 16th century, there are much earlier mentions in Jewish records – some as early as the 12th century, when it was the custom for young boys attending heder (Jewish school) to bring a piece of honey cake on the first day. In eastern Europe, they became Jewish festive cakes and were eaten at all joyful celebrations, such as betrothals and weddings. Honey cake is the traditional cake of Rosh Hashanah, the Jewish new year, symbolising the hope that it will be sweet, and also of Purim. 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.

Dark Rye and Honey Cake | Book by Regula Ysewijn | Official Dark Rye and Honey Cake | Book by Regula Ysewijn | Official

I have utterly fallen in love with this beautiful book.” “It is a majestic achievement, and a fascinating read.” National Post ePaper, an electronic replica of the print edition to view on any device, share and comment on.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. In Dark Rye and Honey Cake, food writer and photographer Regula Ysewijn explores the history of festival baking from her Belgian homeland. Photo by Weldon Owen 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. Regula verbeeldt met haar verhalende fotografie en recepten het landschap van de rijke bakcultuur van de Lage Landen. Van het donkere roggebrood en de honingkoek die de ruggengraat vormden van een dagelijks feest op het bord tot lang vergeten recepten. Er zijn wafels en winterbroden voor de twaalf dagen van Kerstmis, pannenkoeken voor Lichtmis en Carnaval, krakelingen voor de vastentijd, vlaai en gefrituurde bollen voor Kerstmis en alle kruidige lekkernijen die ons meteen aan Sinterklaas en Sint-Maarten doen denken. Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries by Regula Ysewijn – eBook Details 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

cake from stale rye bread – recipe How to make a luxurious cake from stale rye bread – recipe

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 SauceToast 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. 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.” 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. Mix the baking powder, baking soda, salt, cinnamon, cloves and orange zest with the flour. Add gradually to the egg and honey mixture, beating vigorously to a smooth batter.

Rye Flour Cake Recipes | Yummly 10 Best Rye Flour Cake Recipes | Yummly

As it’s a major component of the cake, the quality of the honey is very important. Use a high-quality, single-varietal honey.Separate the eggs into two mixing bowls. Whisk the yolks with the molasses or soft dark brown sugar until it doubles in volume, then fold in the rye bread mix. Transfer the batter to the prepared cake pan and bake at 175°C (350°F) for 50 minutes to one hour, or until dark brown and a skewer inserted in the center of the cake comes out clean. Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl. Stir in baking powder and salt. Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine. Whisk in coconut oil, vegetable oil, and cooled molasses mixture. Add dry ingredients and fold just until blended. Scrape batter into prepared pan. Step 3 Beat the eggs with the sugar till pale and creamy. Then beat in the oil, honey, rum or brandy and coffee.