Wednesday, October 26, 2005

Groningen Breakfast Cake

Groningen Breakfast Cake

250 grams (10 oz,) Self-Rising Flour
100 Grams (4 oz) Currents
100 Grams (4 oz.)Raisins
1.29 ml (1 cup) warm tea
175 grams (7 os) brown Sugar
150 ml (1 cup) milk
1 tsp *specculaasdruiden or *koekkruiden
1/2 teaspoon clove (omit if using koekkruiden)
1 teaspoon cinnamon (omit if using koekkruiden)
3 tablespoons stroop or molasses

*koekkruiden: 2 teaspoonseach ground clove, ground cardamon (or nutmeg), ground anise, ginger powder, cinnamon and cacao.

1 oz cloves
1 oz mace
1/3 oz ginger powder
1.5 oz ground kardemon

Seep the raisins and currants in the warm tea.

Mix the spices in with the flour, add salt to taste and the "stoop" or molasses. Mix well and make a batter using the mix. Put the raisins and currents in a dsih an dsprinlle flor over them and then add to batter. Pour the batter in a greased or non-stick cake pan and put it into a reheated oven at 150 degrees C/ 295 degree F. for an hour.

Instead of currants and raisins you could use a 200 grams/8 oz. combination of currents, raisins, nuts, candied fruit, root candy, dates or figs.

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