Gingerbread

Gingerbread nowadays takes various forms, from the little gingerbread man to the traditional cake. It is known to many civilizations and since the Middle Ages. It would have been introduced in Europe by the Crusaders in the 12th century, when we discovered oriental spices and Egyptian honey bread, the ancestor of gingerbread.

The Cistercian monks then appropriated this honey bread rich in cereals and spices, cooked in clay and carved wooden moulds. The recipe spread widely in the monasteries, from Poland to Alsace, where everyone revisited the recipe in their own way to proudly claim paternity. This religious connotation makes gingerbread a staple of Christmas celebrations.

• 250g of honey
• 250g T45 wheat flour
• 40g almond powder
• 100g caster sugar
• 1 Comoros vanilla pod
• 1 packet of baking powder
• 2 eggs
• 10cl of milk
• 5 c. teaspoon of our Gingerbread Mix

RECIPE STEPS

1. In a saucepan, heat the milk with the Comoros vanilla split in half. Bring to the boil then turn off the heat and let cool
2. Preheat your oven to 180°C
3. Heat 250g of honey in a clean pan
4. Meanwhile, in a bowl, mix the flour with the ground almonds, yeast, sugar and gingerbread mix
5. Add the hot honey while stirring the preparation until a homogeneous mixture is obtained
6. Gradually add the eggs, then the lukewarm milk.
7. Pour the preparation into a cake mold, previously buttered and floured
8. Put in the oven and cook for a good 1 hour at 160°C
9. To check for doneness, insert the blade of a knife in the middle of the gingerbread. If it comes out dry, you can turn off the oven.

NAPPAGE

For even more indulgence, coat your gingerbread with a chocolate sauce. Nothing could be simpler: melt 200g of dark chocolate (usually a bar) in a bain-marie, then add 10cl of whipping cream, gently using a whisk. And that's all !

Just before serving, add the chocolate sauce to your gingerbread and sprinkle with some dried fruit.

TRICK

To prevent the gingerbread from falling like a bellows: when it is cooked, turn off and open the oven door, leave the gingerbread for another 15 minutes before taking it out.

And good appetite, of course !