Menu

Sacred Wicca

header photo

 Ingredients (makes 2 cakes):

  • 3/4 cup of sugar
  • 1/2 teaspoon of ground cloves
  • 11/2 teaspoons ground nutmeg
  • grated zest of one orange
  • 1 teaspoon salt
  • 41/2 cups plus 2 tablespoons unbleached all-purpose flour
  • 1/2 cup unsalted butter
  • 3/4 cup plus 3 tablespoons honey, boiling
  • 1/2 cup strong brewed espresso coffee
  • 1 egg
  • 1/3 cup amaretto or rum
  • 1/3 cup jam; wild cherry or raspberry
  • coffee beans and candied orange peel for garnish
  • 1 teaspoon baking soda


Mix the sugar, spices, orange zest, baking soda, and salt into the flour. Cut in the butter with a pastry blender until it is the size of small pebbles. Pour in the boiling honey, coffee, and liqueur and mix until smooth. Let cool and then turn out onto a floured surface.

Divide the dough in half. Roll the first half into an 18-inch long cylinder. Make a deep trough down the centre and carefully place it, seam side down, on a baking sheet lined with parchment paper. Be sure that the smooth side is up. Bend the dough carefully into a circle and fashion the snake’s head at one end, making a triangle shape. Taper the other end to make the tail. Firmly set two coffee beans for the snake’s eyes. Bake the cakes at 400 degrees for about 30 minutes.

BELTANE SABBAT

 

 

 

Books by Rowan Morgana on Amazon

 

 

7212206