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

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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. 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.

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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: Beat the eggs with the sugar till pale and creamy. Then beat in the oil, honey, rum or brandy and coffee.

Layers of sweetness

As it’s a major component of the cake, the quality of the honey is very important. Use a high-quality, single-varietal honey. The honey will cause the loaf to brown deeply. If it starts to catch and gets too dark for your liking, you can loosely cover it with foil to prevent it from browning further.

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

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. Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake. Step 5Sift 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. 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. 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. 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. I have utterly fallen in love with this beautiful book.” “It is a majestic achievement, and a fascinating read.”

Dark Rye and Honey Cake: Baking recipes from Belgium | The Dark Rye and Honey Cake: Baking recipes from Belgium | The

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.” 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. 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 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. The chapters deal with a host of baked goods: along with many recipes for waffles, including stroopwafels and a savoury sweet potato variety, there are breads including worstenbrood, a roll stuffed with sausage, pancakes, pretzels, spiced biscuits, gingerbread, apple beignets and boules de Berlin, plump doughnuts filled with custard. Ysewijn also delves into the artistic aspect of cooking from the Low Countries, exploring the tradition of using moulds (or koekplank) to create shapes out of dough, Dark Rye and Honey Cake brings a slice of the Low Countries to bakers looking to explore this fascinating history through timeless recipes which will add colour and personality to the offerings of restaurants and bakeries alike.

Deeper flavor

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 My molasses and ginger loving self will probably make this aggressively flavored cake again, but fair warning: it's got it's issues. 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). 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.

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