Spiced Honey Cake (Appenzell)
Description
This traditional Appenzell honey cake is a comforting winter treat, blending the deep sweetness of liquid honey with warm spices like cloves, nutmeg, cardamom, and cinnamon. Made with wholemeal flour, it offers a hearty, dense crumb that pairs beautifully with the fragrant spices. Ideal for holiday gatherings or cozy afternoons, this cake captures the rustic charm of Swiss countryside baking. Its moist, indulgent flavor makes it perfect served warm with a cup of tea or coffee. Simple ingredients come together to create a nostalgic dessert thats both satisfying and aromatic.Ingredients
Directions
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Gently heat the honey in a heatproof bowl over a bain-marie or in a microwave until warm and fluid.
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In a small saucepan, warm the milk and sugar together over low heat, stirring until the sugar dissolves.
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Pour the warm milk-sugar mixture into the honey and stir well to combine. Allow to cool to room temperature.
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In a large mixing bowl, sift together the wholemeal flour, baking powder, ground cloves, nutmeg, cardamom, and cinnamon.
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Add the cooled honey mixture and the egg to the dry ingredients. Stir until a smooth, consistent batter forms.
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Grease a 22-24 cm flan ring or round cake pan and line the bottom with parchment paper if desired.
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Pour the batter into the prepared pan, spreading it evenly.
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Brush the top of the cake with a little milk and use a fork to score a decorative pattern on the surface.
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Preheat oven to 180C (350F). Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool completely in the pan before removing. Decorate with icing if desired.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 950.5kcal
- % Daily Value *
- Total Fat 8.5g14%
- Saturated Fat 3.7g19%
- Cholesterol 59.9mg20%
- Sodium 590.9mg25%
- Total Carbohydrate 209.9g70%
- Dietary Fiber 17.1g69%
- Sugars 93.4g
- Protein 16.7g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month.
Adjust spice quantities to taste. For a milder flavor, reduce cloves and nutmeg; for stronger aroma, increase cinnamon and cardamom.
Use all-purpose flour instead of wholemeal for a lighter texture. Replace honey with maple syrup if needed, though flavor will differ.
This cake is inspired by Swiss Appenzell traditions, often served during winter festivals and spring celebrations like Funkensonntag.
Ensure the honey mixture is cooled before adding eggs to prevent curdling. A warm batter can lead to uneven rising.
