You Will Need:
- 3/4 cup flour
- 1/2 teaspoon ground cloves (I just wrapped them in plastic wrap and beat them with a meat cleaver)
- 11/2 teaspoon nutmeg
- orange zest (from 1 orange)
- 1 teaspoon baking soda
- a pinch of salt
- 41/2 cups flour (have some more ready to flour your working surface and the bread/cake itself while molding it)
- 1/2 cup softened butter
- 3/4 cup honey (boiling)
- 1/2 cup Turkish/strong espresso coffee
- 1 egg
- 1/3 cup amaretto (or rum)
- wild cherry jam/marmalade (you can use raspberry jam/marmalade as a substitute though I think that any forest fruit will do)
How to Prepare:
- Preheat the oven to 175-180°C.
- Mix together sugar, cloves, orange zest, nutmeg, baking soda, salt and flour in one bowl.
- Add softened butter, coffee, melted butter and amaretto (or rum if you don't have any amaretto at home) to the dry ingredients mix.
- Knead the dough with your hands until it becomes compact and add two more tablespoons of flour if necessary (keep in mind that the dough should still me a bit sticky at the end of this step).
- Separate the dough into two parts.
- On a floured working surface, roll out one half of the dough into a long rope (the length is up to you, but I recommend you don't make it any thinner than 4cm).
- Make a vertical trough down the center of the rope using a knife (take care not to cut through the dough or cut it in half!).
- Make the trough slightly wider with your fingers and put some jam/marmalade in it (do not put too much because the dough won't be able to close then and the marmalade will start leaking out).
- Seal the dough by folding the dough over the marmalade.
- Put some flour on the top part of the cake and turn it over so the trough faces downwards.
- But baking paper on the pan.
- Form the dough so it looks like a snake (I'll leave this to you, but at least try to make the head and tail nice) and add coffee beans/almond shavings for eyes. Once you have shaped your snake, put it on your pan.
- Repeat steps 6-12 for the second half of the dough.
- Bake for 20 minutes at 175°C.