Lightly sweetened for gingerbread, with an exquisite taste, it is soft and melt-in-your-mouth.
My gingerbread
5 April 2025
: For 450 G
: 15 min
: 45 min
: 1 hr
: Easy
Wait a few hours before removing it from the mold and at least 24 hours before consuming it. It is perfect for an afternoon snack and pairs divinely with fresh foie gras.
Ingredients
- 150 g of sugar
- 250 g of honey with a woody flavor
- 150 g of melted butter
- 40 cl of water
- 10 cl of pastis
- 300 g of rye flour
- 200 g of regular wheat flour
- 20 g of baking powder
- 1 teaspoon of baking soda
- 1 pinch of salt
- Zest of 2 organic lemons and 2 organic oranges 1 tablespoon of vanilla extract
- 12 g of gingerbread spices
Directions
- Step 1 Heat the water, pastis, honey, and sugar in a saucepan. Once everything has melted well, turn off the heat. Add the butter and the zests, and let them melt gently, stirring occasionally. In a large mixing bowl, combine the spices, vanilla, baking soda, baking powder, and flours. Mix well. Gradually add the still-warm mixture from the saucepan, stirring regularly until you obtain a liquid batter.
- Step 2 Line a loaf pan with parchment paper, pour in the batter, and bake for about 45 minutes at 180°C (350°F) in a convection oven.
- Step 3 A knife inserted in the center of the cake should come out clean. Remove the bread from the oven and wait a few hours before unmolding it, or at least until it has completely cooled. Store it wrapped in parchment paper in a dry place and consume it three days after preparation to allow the spice flavors to develop fully.
