Christmas honey cake vegetarian not vegan, an old family recipe to share, published in the Chef’s Handyman food blog
Chef’s Handyman Honey Bread, vegetarian but not vegan
Christmas season is full of tradition. I love the stollen, loafs and cakes, which remind me to my childhood. I like to fade the day away in a cozy atmosphere. What can be underline these feelings better, than a piece of a traditional Christmas treat! One of my favorites is the honey bread. First I thought to adapt the traditional recipe into a vegan version. I gave up the idea to do so. It won’t reflect the right taste and texture. The recipe is still vegetarian but not vegan.
Chef’s Handyman’s Christmas treat: Honey bread, vegetarian but not vegan
Chop the walnuts or alternatively the pecans. Knead all ingredients except nuts until combined. Fold in the nuts. Place the dough in a buttered 9 x 5 x 3-inch loaf pan (22.5-25 cm cake tin). Bake the bread for 50 minutes at 200°C (400°F). Cover the cake tin with aluminum foil and bake the bread for another 20 minutes at 150°C (300°F) until baked through. Check with a skewer. Apply honey on the top. Cool on a wire rack.
Cover the bread with aluminum foil and wait for one day to eat; the taste will be more intensive. Cut the bread into thin slices. Serve the honey bread for breakfast or for tea in the afternoon. It’s just delicious.
Chef’s Handyman tip: Substitute walnuts or pecans for chestnuts.
Shopping list for 1 loaf:
Baking Ingredients: 310 g or 10 oz. honey, 220 g or 7 oz. sugar, 1 tbsp. baking powder, 410 g or 13 oz. flour
Nuts: 155 g or 5 oz. walnuts
Water: ¼ cup
Spices: 1 tbsp. cardamom powder, 1 tbsp. cinnamon
Eggs: 4
Have a great weekend, yours Chef’s Handyman team.
Outlook of the next blog entry, published in the Chef’s Handyman food blog: A selection of free recipes uploaded into the Chef’s Handyman free trail recipe book for the iPhone/iPad app.
