French gingerbread
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
French gingerbread is one of many examples of European Christmas baked goods that warms the home with its spicy aroma, creating a sense of coziness and winter festivity. For centuries, the main ingredients of this sweet bread have been flour, honey, and a selection of spices, including coriander, caraway, anise, cloves, and nutmeg. It was kneaded in a trough using sprouted rye flour; the bacteria produced acetic acid during fermentation, increasing the density of the bread. Bake this fragrant bread at home and serve it with tea or mulled wine, spread with butter or jam.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups premium flour
- 1 cup of sugar
- 1 teaspoon baking powder
- 0.5 tsp salt
- 1 tbsp. ground ginger
- 1.5 tsp ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon anise seeds
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1/4 cup buckwheat honey
- 1 cup of warm water
- 4 tbsp dark rum
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Recipes with similar ingredients: premium flour, eggs, ground ginger, cinnamon, coriander, Anise seeds, nutmeg, carnation, honey, rum
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Grease and sprinkle with sugar (preferably Demerara) a 20cm square or round cake tin.
- Sift together the flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together the eggs, honey, water, and 2 tablespoons of rum. Add to the dry mixture and stir. Pour the thick batter into the prepared pan and smooth the surface.
- Bake for 20 minutes, then reduce the oven temperature to 160°C (325°F). Bake for about 30 more minutes, until a tester inserted into the center of the cake comes out clean. Brush the warm bread with the remaining 2 tablespoons of rum.
Author of the recipe - Anna Olson is a pastry chef and television host.
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