Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries

Product Information

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). 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. 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. 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. 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.

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

The loaf keeps well and actually improves over time. Honey is a humectant, meaning that it attracts and retains moisture. Keep it wrapped tightly in plastic, and for the best flavor and texture, let it ripen for at least a day. Pain d’épices should keep for up to a week if stored wrapped in plastic. 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. 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. 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.

Deeper flavor

While excellent alongside a hot mug of coffee or tea for breakfast or dessert, pain d’épices has some surprisingly savory accompaniments as well. The French often pair pain d’épices with cheeses such as Roquefort, or even foie gras. The History of Pain d’Épices 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: RECIPES: Discover dozens of Belgian bakes including, pastries, pies, biscuits, cakes, breads and, of course, waffles 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.” For the English and US/English edition follow this link and choose your favourite shop or goo to your local bookstore

Dark Rye and Honey Cake: Festival Baking from Belgium, the

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 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.

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.

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

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. Beat the eggs with the sugar till pale and creamy. Then beat in the oil, honey, rum or brandy and coffee. 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 TipsHahnemann 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 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. Antwerp was one of the world’s richest cities in the 16th century. Art was a way of showing the glassware and pottery that was made and traded there, and the variety of foods that moved through the port — including sugar, which was refined and sold. “They could basically boast about what was here. So, that was really interesting to see — that in the paintings, there was a sense of pride about what was buzzing here in this place, in this part of the Low Countries. And that those paintings are basically a PR campaign for the region’s foodie delights.”