Lebkuchen [the Cake, Not The Cookie]
cakes
2 deciliter fresh cream
80 gm pear molasses (1) (*)
60 gm pear molasses (2) (*)
150 gm sugar
20 gm candied lemon peel; diced
20 gm candied orange peel: diced
1 pinch ground aniseed
1 pinch ground cinnamon
1 pinch ground nutmeg
1 pinch ground cloves
1 salt
20 gm baking powder
500 gm wholemeal (or white) flour
2 deciliter warm milk
(*) Pear molasses AKAs treacle
[original gives story of the St. Nicholas festival on December 6]
The recipe:
Whip the cream and mix with molasses (1), spices, and salt. Add the baking powder, flour, warm milk and diced peel, mixing thoroughly until smooth.
Pour the mixture into a greased and lined sponge ring and bake for 45-50 minutes at 180C.
When baked, brush top with the pear molasses (2) to glaze.
recommended drink: coffee or tea
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Ruth's note: making your own candied peel makes the whole thing better, I think. I do it for my stollen,and it eliminates the need to soak the candied stuff in red wine or hard cider for a couple of days before using it.:) The lebkuchen recipes I'm familiar with use candied citron peel instead of lemon and orange. If you want, you can even sub in pummelo peel; it gets really close to the citron. From: Ruth Hanschka Date: 12 Jan 97 National Cooking Echo Ä
Yield: 1 servings