19 January 2009
HONEY CAKE, oh honey honey!
Happy New Year! My warm wishes for 2009 are a little late coming this year , as I caught a nasty flu bug my 1st week back to work & it wouldn’t let go. However I am now feeling much better and am back in the kitchen to prove it.
To get the ball rolling I decided to make my Aunt Elise’s New Years Honey Cake. However on reading down the list of ingredients I hit a road block…. self raising flour…. why oh why…. well I can tell you why, my aunt is from England, as is her recipe and like most English baking recipes it lists this kind of flour. The only problem is, you CAN’T BUY IT in Switzerland. But you can make it! So if you can’t move the mountain to Mohamed, move Mohamed to the mountain – I like applying this philosophy to the kitchen!
Self-Rising flour is simply flour that contains baking powder and salt. Mystery solved. However I do not normally use this type of flour 1. because I cannot buy it locally & 2. because I prefer to add my own baking powder and salt – it has a better raising effect. Plus if you store self raising flour for too long the baking powder loses some of its strength and your baked goods don’t rise as nicely.
Self raising flour basic recipe:
- 1 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (125 grams) of all-purpose flour
Mix the ingredients well together, and voila!