Category: Cake

Pear & apple postej

A spicy pear & apple pie spiced with medieval spices and dotted with figs and raisins.

The recipe I based this on is from Forme of Cury from circa 1390:

For To Make Tartys In Applis. Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel.1

Or in understandable readable english: “Take good apples and good spices, figs, raisins, and pears, and when they are well ground up, color with saffron, put it in a pie crust, and bake.”2

If you need a recipe for  Powder douce you can find it at medievalcookery.com.

Layers for the layered cakes

For danish layered cakes the layers needs to be quite thin – around 1 cm high at the most, unlike most American layered cakes. This means that you properly need to make the layers your self, if the store don’t sell any layers that thin.