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

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

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

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National Post ePaper, an electronic replica of the print edition to view on any device, share and comment on. 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. 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. Toast 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. My molasses and ginger loving self will probably make this aggressively flavored cake again, but fair warning: it's got it's issues.

Dark Rye and Honey cake | Regula Ysewijn

It’s a beautiful example of how one type of bake can evolve because of the changes that happen through the centuries in import-export and how cheap that makes produce. But also, the material culture and how that evolves,” she adds. “I think it’s really fascinating. And the waffle chapter is one that I could really use to show this change and this evolution in the way we eat and the way we cook.”In a large bowl, whisk together the flours, baking powder, spices, and zest. Beat the eggs and milk: 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. 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. 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. 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

Dark Rye and Honey Cake - Booktopia Dark Rye and Honey Cake - Booktopia

The cake was made popular due to Charles VII and his mistress Agnès Sorel’s fondness for it, and it spread through the French court during the 15th century. By the 16th century, a guild of spice bread makers was formed in Reims, followed by Paris. Dust the sultanas and the walnuts or almonds with flour, to prevent them from dropping to the bottom of the cake, and stir them into the 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.

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.” Put half the lemon juice, all of the orange juice and 1 tablespoon of caster sugar in a saucepan and put to one side. 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. 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.

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

The scholarship here is astonishing. It is an engrossing, original and beautiful book.” DIANA HENRYHand on heart, this is my new favourite cake – and it’s made from stale bread. Old rye bread and ground hazelnuts are whizzed up in place of flour, then folded with whisked eggs to create an incredible dark and malty cake with a nutty texture. 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.

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

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. 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. Ysewijn features no fewer than 14 waffle recipes in Dark Rye and Honey Cake, each with its own distinguishing features and history — and, sometimes, decorative waffle iron. Her own collection includes four electric irons and several antiques, which she stores alongside an impressive assemblage of wooden peperkoek moulds in her studio. “It’s nice to feel a waffle iron that’s centuries old. It’s nice to feel the difference between different centuries of gingerbread moulds, and see how they evolved and changed as the dough for these gingerbreads changes, because sugar comes into the mix.” 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 OwenBeat the eggs with the sugar till pale and creamy. Then beat in the oil, honey, rum or brandy and coffee. My client, one of the UK's largest independent travel companies... Travel Trade Recruitment: Tailor-Made Travel Consultant (Homeworking) PDF / EPUB File Name: Dark_Rye_and_Honey_Cake_-_Regula_Ysewijn.pdf, Dark_Rye_and_Honey_Cake_-_Regula_Ysewijn.epub Our client is a forward thinking well-recognised luxury... C&M Travel Recruitment Ltd: Business development manager 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



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