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.” 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.

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

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 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 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. 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. 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.

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.

Dark Rye and Honey Cake by Regula Ysewijn | Waterstones

The scholarship here is astonishing. It is an engrossing, original and beautiful book.” DIANA HENRY Join the conversation Antwerp-based food writer, photographer and author Regula Ysewijn. (Right, Luikse wafels, a.k.a. Liège waffles.) PHOTOS BY REGULA YSEWIJN Article content 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. 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. 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.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. 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.

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

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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. I’m fascinated by where food comes from, how it’s evolved, the stories served on the side, and the science behind why recipes work. Here I’ll share the history, culture, and rituals behind the recipes I’ve encountered while wandering through Europe. Categories Transfer the batter to the prepared cake pan and bake at 175°C (350°F) for 50 minutes to one hour, or until dark brown and a skewer inserted in the center of the cake comes out clean. 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.

Yoghurt, almond and honey cake by Jeremy Lee | Cake | The Yoghurt, almond and honey cake by Jeremy Lee | Cake | The

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).

Hahnemann tells me that this cake was first served in Southern Jutland after the war in 1864, as part of a sønderjysk kaffebord, or a traditional cake table. Danish people were not allowed to join political meetings in liquor taverns, instead meeting in special assembly houses. Women would bring cake for people to enjoy but also to show their political will and presence at these important meetings (before women were allowed to vote). 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 Put half the lemon juice, all of the orange juice and 1 tablespoon of caster sugar in a saucepan and put to one side.