At the end of October, we popped by my father in law’s house to pick up the ‘bushel’ of apples. Waiting with the apples outside of his house was a plastic container of what looked like batter and a recipe attached. The recipe was for Herman – The German Friendship cake.
Since the 30th of October, Herman has lived on our kitchen worktop feeding and growing, as well as feeding us and our friends. I have made five batched of German friendship cake and passed on six ‘starters’ to friends and family. Herman has served us well. Today, I say goodbye to Herman. He’s been a very good friend, so this blog post is in his honor.
If you want to make your own ‘Herman’ see the recipe below.
1 cup flour
1 1/4 cups water
1/2 package dry yeast
Mix starter ingredients in a large bowl and let stand at room temperature undisturbed for 24 to 36 hours.
Once the starter has, well started, the cake process takes around ten days.
Keep the starter batter on the kitchen work surface for the duration, do not refrigerate, or it will die.
On the first Day and fifth Day add:
1 cup flour
1 cup milk
1 cup sugar
On the second, third, fourth, sixth, seventh, eighth and ninth day stir well.
And on the tenth day, divide the batter into four equal parts. Give three away to friends and keep the fourth to make the cake.
Preheat the oven to 175C/350F and grease a large roasting tray or 13″x9″ pan.
To make the cake, add the following to the remaining batter:
2/3 cup vegetable oil
2 cups flour
1 cup sugar
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla
The batter will be stiff, but do not add any liquid.
2 large apples – cored and roughly chopped
1 (20 ounce) can crushed pineapple , well drained
1/2 cup raisins
1/2 cup chopped nuts
Combine the topping ingredients and sprinkle on top of the cake batter.
1/4 cup butter
1 cup packed brown sugar
1 tablespoon flour
Spread across the lined and greased roasting tray, sprinkle the topping and bake in the oven for approximately 40 minutes. (check after 35 minutes).
I used apples in my first go at the cake. It created a moist, cakey bread like consistency.
I left the apples out of the second go and it was like a dense cinnamon bread. Both are very tasty and ideal for breakfast or a snack.
Goodbye Herman. We’ll meet again, I am sure…
One of my favorite breakfast foods is pancakes. Not the flat things that look like crepes, but proper griddle cakes. I’m a sucker for a Grand Slam at Denny’s or silver dollars from IHOP, but since moving to the UK, I just can’t seem to get my pancakes right. I’ll admit, when I live stateside I made my pancakes from a box. The thing was, it worked. Aunt Jemima Pancake Mix made really good light fluffy pancakes and her syrup was the perfect compliment.
I am loathe to spend a lot of money on pancake mix from US food suppliers for expats, so I am in search of the perfect pancake recipe.
The one I’ve been reliant on to help me through my pancake fix is Nigella’s recipe from How To Be A Domestic Goddess, but it’s just ok. I can’t seem to get the texture right with her recipe.
They still make a tasty breakfast, especially paired with the maple syrup direct from Canada’s Costco! Thanks, Uncle Roger!
Through continued practice, I have managed to perfect the technique of flipping them and getting the heat just right. The electric crepe pan comes in handy once again! I will get the recipe right one day, until then… Pancakes anyone?