Lebkuchen (Luzern) Recipe - Cooking Index
Lebkuchen (Luzern) Recipe - Cooking Index
| 1/4 | Fresh cream | |
| 80 | Pear molasses - (1) (*) | |
| 60 | Pear molasses - (2) (*) | |
| 150 | Sugar | |
| 20 | Candied lemon peel - diced | |
| 20 | Candied orange peel - diced | |
| 1 | Ground aniseed | |
| 1 | Ground cinnamon | |
| 1 | Ground nutmeg | |
| 1 | Ground clove | |
| Salt | ||
| 20 | Baking powder | |
| 500 | Wholemeal - (or white) flour | |
| 1/4 | Warm milk |
(*) Pear molasses AKAs treacle (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180C = 350F; 200C = 400F; 230C = 450F; 250C = 475F; 2.5 cm = 1 inch) The story:
This specialty is the "gourmand cake" of the St. Nicholas Festival celebrated annually on 6th December. Presided over by the Bishop of Myra, the feast day assumes an air of solemnity in Lucerne itself, culminating in a procession through the town. "St. Nicholas" is preceded by two heralds and is escorted by frightening "Schmutzli" (large puppets) who, according to tradition, are thought to punish children who have misbehaved during the year. Only well behaved children receive presents from St. Nicholas on this special day.
The recipe:
Whip the cream and mix with molasses (1), spices and salt. Add the baking powder, flour, warm milk and diced peel, mixing thoroughly until smooth.
Pour the mixture into a greased and lined sponge ring and bake for 45-50 minutes at 180 oC.
When baked, brush the top with the pear molasses (2) to glaze.
Recommended drink: tea or coffee.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Source:
Cooking Light, Nov/Dec 1994, page 164
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