Brown Cake

by Editorial Staff

Summary

Prep Time	25 mins
Cook Time	10 mins
Total Time	35 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Bring the syrup, margarine and sugar to the boil while stirring. Sift the flour into a bowl, add the spices, the warm syrup and the potash dissolved in 2 tablespoons of water. Knead all ingredients and process the dough immediately.
Roll out the dough thinly between 2 sheets of parchment paper and place on a baking sheet lined with parchment paper. Cut into rectangles about 4 x 6 cm.
Bake in a preheated oven at 200 ° C (top / bottom heat, convection: 180 ° C) for about 10 minutes. Remove the brown cakes from the baking sheet with the baking paper, break into the precut rectangles and let cool on a wire rack.
Tip: Brown cakes are very crispy and they stay that way if you keep them in a tin can. They will soften if they are stored in a plastic can or freezer bag.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.