Liegnitzer Bomben (Liegnitz bombs)
see footnote1.
Ingredients 2:
For the cakes:
500 g honey
375 g sugar
65 g lard
125 g chopped almonds, or almond flakes
150 g candied lemon peel
125 g currants
1 kg plain flour
10 g cinnamon
5 g cloves
1 pinch cardamom
1/2 bottle lemon flavouring
6 table spoons water
3 eggs
50 g cacao
15 g baking powder
Candied orange peel (optional)
For the icing:
250 g palm oil fat
1 package icing sugar
4 table spoons cacao
5 table spoons water (or more)
Preparation:
For the cakes:
Melt the honey, sugar and lard together at a low temperature. Add the spices, and when cool the eggs and water. Mix the flour and baking powder together and slowly add to the rest of the ingredients. Pour this mixture into 2 baking trays and bake for approximately 20 min. Remove from the oven, and cut the cake into pieces of about 2cm by 3cm. When cool, ice as described below.
For the icing:
Melt the sugar and cacao in hot water, add heated palm oil fat and stir well. While the icing is still hot, dip the blocks of cake into this icing. A larger quantity of the icing might be needed. Grete Schiefenhövel uses more than her husband's grandmother suggests.
Photograph (c)2008 Wulf Schiefenhövel
Handwritten page from recipe book of Wulf Schiefenhövel's grandmother.
1 Liegnitz, Polish: Legnica was formerly a German town, which now is in Poland. Not far from Liegnitz was the last decisive battle (1241) against the Mongols which was lost but after which the enemy retreated and never came back.
2. Recipe, handwritten by Luise Schiefenhövel (Wulf Schiefenhövel's grandmother), in the collection of Grete Schiefenhövel. Here we show the photo of the original page handwritten by the grandmother.
