Gingerbread
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Serves: One loaf (32 x 11 x 7 cm)
Nutrition facts:
200 calories
20 grams fat
Rating: 5.0/5
( 1|1 voted )
Ingredients
- 320 g honey120 g soft butter (room temperature)130 ml milkgrated zest of one untreated orange1 egg270 g spelt flour, Type 630½ tsp. sea salt9 g cream of tartar1 heaped tsp. ground Ceylon cinnamon½ tsp. ground aniseed½ tsp. ground cardamom½ tsp. ground ginger1 pinch freshly grated nutmeg50 g candied ginger
Instructions
- Line the loaf tin with baking paper. Preheat the oven to 165 °C (fan-assisted mode).
- Heat the honey, butter and milk in a small pot on low heat, stirring constantly. Pour the mixture into a mixing bowl. Add the orange peel. Whisk the egg and stir in. Mix the flour well with the salt, baking powder and spices and stir in briefly. Pour the dough into the mould. Cut the candied ginger into small cubes and sprinkle onto the surface.
- Bake the honey cake for about 30 minutes until golden brown. Prick with a toothpick to check if done in the middle. Allow the cake to cool on a wire rack. Wrap carefully and store in a cool place for a few days to allow the spice flavours to develop.
Recipe : Theresa Baumgärtner
