Holidays evoke gingerbread for me—a sweet blend of honey and spices straight from my childhood memories.
I steer clear of store-bought versions, which are overly sweet and packed with preservatives.
Thankfully, my grandmother from Strasbourg shared her time-honored Alsace gingerbread recipe.
This traditional method is remarkably simple, producing a delightfully soft cake. Here's how:
- 100 g of flour (T 55)
- 140 g wholemeal flour
- 125 g of honey
- 40g brown sugar
- 20 g of butter
- 200 ml of milk
- 1 teaspoon of cinnamon
- 1 teaspoon of "4 spice mix"
- zest of an orange
- 1 packet of baking powder
- pan
- salad bowl
- cake tin
Preparation: 10 mins - Cooking: 50 min - For 6 people
1. In the saucepan, combine the butter, honey, sugar, and milk.
2. Let the mixture cool and set aside.
3. In the salad bowl, mix the flours, baking powder, orange zest, and spices.
4. Gradually pour in the milk mixture.
5. Stir gently to form a smooth, not-too-compact batter.
6. Flour the cake tin.
7. Pour the batter into the prepared tin.
8. Bake at 160°C for about 50 minutes.
And there you have it! Your traditional Alsatian gingerbread is ready. :-)
It's easy to make, wonderfully fluffy, and packed with flavor.
Garnish with a cinnamon stick or candied orange for extra flair. Love that subtle orange note? Opt for orange blossom honey.
Ideal as a winter treat alongside orange tea or custard.
For a glossy glaze, dissolve 1 sheet of gelatin and 60 g of sugar in 75 ml of water—infuse with orange for added zest.
