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

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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 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. 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 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. In a large bowl, whisk together the flours, baking powder, spices, and zest. Beat the eggs and milk:

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

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. 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. 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.”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

Dark Rye and Honey Cake by Regula Ysewijn - Issuu Dark Rye and Honey Cake by Regula Ysewijn - Issuu

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. Our client is a forward thinking well-recognised luxury... C&M Travel Recruitment Ltd: Business development managerIn 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). 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 As it’s a major component of the cake, the quality of the honey is very important. Use a high-quality, single-varietal honey. My client, one of the UK's largest independent travel companies... C&M Travel Recruitment Ltd: Luxury Travel Consultant

Dark Rye and Honey Cake cookbook review - The Caterer

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. 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. For her research, Ysewijn scoured six centuries of culinary texts, and reviewed Flemish and Dutch art from the 16th and 17th centuries. She was familiar with the role food plays in the art of the Low Countries but was amazed by the lesser-known paintings depicting festival bakes she discovered. “Waffles and pancakes for Carnival; herring and pretzels during Lent.” These paintings were in storage and no longer considered of interest, says Ysewijn. But in the past, they would have been very important. Put half the lemon juice, all of the orange juice and 1 tablespoon of caster sugar in a saucepan and put to one side. 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.