Piece of life
Tea time is approaching and my kitchen is filled with the delicious smell of spices… the gingerbread is almost cooked! And gingerbread is a family tradition, every year in December.
For me gingerbread is associated with St. Nicholas. My mother is from east of France, where St. Nicholas is largely celebrated. And so from December 6th we were having gingerbread, in all forms and shapes. We had a lot of small individual bags with gingerbread cookies, and there was even a picture of St. Nicholas in each bag. When my parents came last year to spend the holidays with us, they brought me some of these gingerbread bags, the exact same as in my childhood. I might as well tell you that they didn’t last long…
I cook my own gingerbread every year, and I start as soon as the temperatures start to drop, why wait until Dec. 6th ?! Whether as a cookie (click here for the recipe) or in a cake I simply can’t resist. But I’ll have to admit that I have a little preference for gingerbread cake.
About the gingerbread cake
Easy and fast to prepare, rich in flavour and so tasty. The recipe requires no elaborate techniques and I’m willing to bet that you already have all the ingredients at home. So there’s really no reason not to make your own gingerbread.
1/ I like to use a mixture of all-purpose and whole wheat flours, but you could use all-purpose flour only.
2/ For sugar I prefer brown sugar, its taste is more pronounced but again it’s a matter of taste, you can replace it with granulated sugar.
3/ I use light honey but you could use one with a stronger taste if you prefer.
4/ I add a little touch of jam because it’s makes the cake even more tasty, but it’s optional. If you choose to add it I recommend apricot jam, orange marmalade or chestnut cream.
Now that it’s ready, make yourself comfortable and enjoy your gingerbread with a nice cup of hot tea, and everything should be fine.
- 300 g flour (half all purpose, half whole wheat for me)
- 2 eggs
- 125 g butter
- 120 g honey
- 150 g brown sugar
- 100 ml milk
- 1 tbsp gingerbread spices
- 1 tsp cinnamon
- 1 tbsp jam (apricot, orange or chestnut if possible)
- 1/2 tsp baking powder
- pinch of salt
- Preheat oven to 180°C (350°F).
- In a bowl mix the flour, baking powder, salt and spices.
- Put the sugar and eggs in a bowl and whisk.
- In a pan melt the butter with the honey and milk. Add the tablespoon of jam to the mixture, then pour over the sugar/egg mixture. Continue to whisk.
- Add the dry ingredient mixture. Mix.
- Greased and floured the mould. Add the dough. Bake for 1 hour, or until the cake is cooked.