This is an old favourite which most Aussie kids have grown up with. While cooking, the mixture separates into a light-as-air lemony sponge on top with a lemon custard sauce below. The secret is not to overwork the mixture – use a light hand! If you have any left over – which is unlikely – it will keep for a couple of days in the refrigerator and can be warmed briefly in the microwave.
This is the richest, heaviest, moistest, most alcoholic Christmas cake you’re likely to find anywhere! It’s from Australia’s “Better Homes and Gardens” magazine (December 2002). The tablespoon measurements for the spices are correct – this cake is so flavoursome it can take this quantity of spice.
From Australian Better Homes and Garden Diabetic Living issue 10 2007. NUTRITION INFO per serving – 505kj, total fat 3.8g (sat. fat 0.5g), cholesterol 0mg, sodium 4mg, carbs 17g, fibre 2.7g, protein 3.1g, carb. exchanges 1, GI est. High. It is suggested for a quick lunch – toss the still warm potatoes from the oven with mixed salad green, grilled squash, corn and capsicum (bell peppers) and pour over 100% fat free balsamic dressing and serve.
Found in an online search for “Honigkuchen Marlenka” and posted b/c it sounds like it would be very good and something very different to make for tea or dessert. Might have to leave the walnuts off since the kids don’t care for them. Heck NO! They can pick ’em off! *lol*
Not exactly the crispy texture of a bread stick, a little more tender. Go to your local Middle Eastern Grocery or health food store for the black seeds (Black Nigella). This is a crucial ingredient for the nutty taste. These are great with coffee or tea for breakfast or a snack. Makes alot and they last forever stored in a large plastic container. Armenians like to cook in groups, so it helps to have a partner with this one!
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