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Yield: 1 Cake
Ingredients:
* 2 dl Fresh cream
* 80 g Pear molasses; (1) (*)
* 60 g Pear molasses; (2) (*)
* 150 g Sugar
* 20 g Candied lemon peel; diced
* 20 g Candied orange peel; diced
* 1 pn Ground aniseed
* 1 pn Ground cinnamon
* 1 pn Ground nutmeg
* 1 pn Ground clove Salt
* 20 g Baking powder
* 500 g Wholemeal (or white) flour
* 2 dl Warm milk
Instructions:
The recipe: Whip the cream and mix with molasses (1) spices and salt. Add the baking powder flour warm milk and diced peel mixing throughly 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.
Ingredients:
* 2 dl Fresh cream
* 80 g Pear molasses; (1) (*)
* 60 g Pear molasses; (2) (*)
* 150 g Sugar
* 20 g Candied lemon peel; diced
* 20 g Candied orange peel; diced
* 1 pn Ground aniseed
* 1 pn Ground cinnamon
* 1 pn Ground nutmeg
* 1 pn Ground clove Salt
* 20 g Baking powder
* 500 g Wholemeal (or white) flour
* 2 dl Warm milk
Instructions:
The recipe: Whip the cream and mix with molasses (1) spices and salt. Add the baking powder flour warm milk and diced peel mixing throughly 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.
