My Gingerbread

Last few days before Christmas, it feels like a bakering marathon!!

I made the famous bredeles (the Alsatian Christmas cookies), brioches, muffins and now I fill a gap, even a void, here is finally my gingerbread!!

It’s has been a few years since I wanted to make gingerbread. Each time something was missing: the right recipe, a specific ingredient…

This time, I was super ready!! I had found Chef Christophe Felder’s recipe (thank you the amazing cookbook “Pâtisserie!”), I went grocery shopping!! With a written shopping list so that I wouldn’t miss a thing…

Do you see it coming? The failure? Aww yes! I forgot the orange marmelade!! So I will introduce the almost Christophe Felder’s gingerbread recipe.

I took what I had in my kitchen: yellow plum jam, but Alsatian yellow plums, so that remains okay!!! 😉 I also added pearl sugar and I used a pound cake mold, whereas the Chef suggests gingerbread shaped as muffins.

Anyway… I just can’t help it!! But guess what? It’s was good, even really good!!! Amazingly soft and moist!! I could find the gingerbread taste from my chilhood memories… which a slight touch of yellow plum!! 😉

Add butter and it will be heavenly!!

The utensils:

My Affinity sauce pan by De Buyer

A mixing bowl, a spatula and a good whisk

A pound cake mold or muffin molds.

Shall we now? Let’s do this!

The recipe, Chef!

Print Recipe

My Gingerbread

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Serves: 8-10 Difficulty: Easy Price: $

Cooking Time: 1 hour 15 min

Ingredients

• 150 g rye flour
• 50 g allpurpose flour
• 15 g brown sugar
• 11 g baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon gingerbread mixed spices
• 200 g yellow plum jam
• 240 g fir tree honey
• 2 eggs
• 80 g butter at room temperature
• 1 teaspoon salt (4 g)
• 100 g milk
• 1 tablespoon star anise
• 1 handful pearl sugar

Instructions

1

Heat the milk. Remove from the stove once it starts boiling.

2

Add the star anise and set aside 10 minutes.

3

Preheat your oven at 170 degrees.

4

Pour the flours, baking powder, brown sugar, cinnamon powder and gingerbread mix in a large bowl.

5

Heat the honey and add it to the powders in your bowl. Add the jam too. Mix with a spatula.

6

Add the 2 eggs, soft butter and mix until you get an homogeneous mixture.

7

Remove the star anise from the milk and add the milk to the mixture. Whisk.

8

Pour in a 22-24 cm length cake mold, previously buttered. Spread pearl sugar.

9

Bake for 50 minutes.

Notes

The initial recipe is made with 240 g orange marmelade instead of the 200 g of yellow plum jam.