RECIPE
Honey Cake
5
words RUTH JOSEPH
www.ruthjoseph.co.uk
www.veggischmooze.blogspot.com
OF THE
BEST... German dishes to
pic: 5CHW4R7Z
have with a beer
With Oktoberfest coming to Cardiff’s Chapter Arts
Centre bar from Wed 15-Sat 18 Oct, Gemma Perry
gets a taste for beer-friendly German cuisine.
HENDL
Austro-Bavarian for chicken, this is the ideal meal for those who want to sample German cuisine
within the realms of familiarity whilst they chug their Hacker-Pschorr (a traditional Oktoberfest
beer). Hendl can be roasted or fried and is commonly served with brezen (that’s pretzels to us nonGerman speakers).
WEISSWURST
If you really want to immerse yourself in the Oktoberfest spirit, let’s be honest, you need to try a
German sausage. Meaning 'white sausage', this Deutsch delicacy is made from veal and back bacon
and is the perfect snack to line your stomach between beers. Usually served with Bavarian sweet
mustard and weissbier (wheat beer).
KNÖDEL
Fear not! You don’t need to be munching meat in Munich to embrace this holiday. Knödel is a
dumpling dish which is boiled or poached. It can compliment a hearty hog roast or be eaten on its
own. If you’re worried about not satisfying your sweet tooth, a knödel can be filled with plums and
eaten as a dessert (called zwetschgenknödel).
SCHWEINSHAXE
If you're feeling adventurous, this is the dish for you: a large pork knuckle roasted until it’s crispy
on the outside served with mustard. Not swayed by this swine? Don’t be fooled by its description. It
is especially popular in Bavaria.
STECKERLFISCH
Fish fanatic? Bavaria has it covered. Specialty of the Fischer-Vroni (an Oktoberfest tent),
steckerlfisch is cooked on a charcoal grill. It is served on a stick which makes it easy to multitask.
Fish and flagons: the perfect combo.
CIDER SUNDAYS
There is nothing better than sitting back on a sunny Sunday and having a sip on a cold
cider. The people behind Monmouth’s new Cider Sundays events are making the most of this
wonderful feeling!
Underneath the historic arches of Shire Hall you can enjoy a good old-fashioned cider apple
harvest. There will be plenty of opportunities to have a sip on a range of local craft ciders
and perrys, and hear about how it's all made, courtesy of cider experts Alex Culpin from Ty
Gwyn and Tom Oliver from Oliver’s Cider and Perrys.
As well as cider, there will also be plenty live music and food on offer.
Traditionally Jewish people eat honey and
apples to celebrate the Jewish New Year and
numerous honey cake recipes have been
passed down as traditional. This moist, sticky
cake has been made even more celebratory
by the addition of a little brandy and dried fruit
which becomes even more moist after a few
days. That’s if you can leave it! Enjoy xxxxx
SERVES 10-12
INGREDIENTS 225g plain flour / ¾ tsp
bicarbonate of soda / 1 tsp ground cinnamon
or mixed spice/ 1½ tsps ground ginger / 120g
butter or dairy-free margarine / 80g honey /
60g golden syrup / 120g fair-trade soft brown
sugar / 125g dried fruit of your choice – try
tropical trail mix or equivalent / 100g chopped
pecans or pistachios (optional) / grated zest
of 1 lemon + juice of ½ lemon / 2 organic freerange eggs/ 4 tbsps milk or soya milk / 2-3
tbsps brandy (optional)
PREPARATION
• reheat the oven to 170˚C/ gas mark 3 and line a
P
19-20 cm tin.
• ift the flour spices and baking powder in a
S
large bowl.
• lace the butter or margarine, honey plus
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golden syrup and the sugar in a medium
saucepan and melt gently. Then leave to cool.
• tir in the dried fruit, the lemon zest and juice
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and chopped nuts if using.
• n a separate jug beat the eggs with the milk
I
and the brandy (if using). Once the mixture is
cool, combine the egg mixture with the syrup
mixture, then q ե