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Gingerbread with almonds and dried fruits by Eric Kayser

Updated: Dec 29, 2023

(I replaced the honey with the agave syrup and reduced sugar )


Syrup to make the day before:

235 g of water

80 g cane sugar 

150 g agave syrup ( or a mix with melasse)

1 cinnamon stick

3 star anise

1 clove 

2 g gingerbread mix 

2 pinches of salt

( I like to add ginger powder)


The cake:

60g cranberries

60 g nuts

60g almonds

2 tbsp agave

280 g of flour (1/2 rice flour 1/2 chestnut for gluten free)

30 g starch 

1 sachet of yeast


Mix the sugar with the agave syrup and melt until the mixture foams;

Let it cool then add the salt and spices then leave to infuse for 12 hours.

The next day, mix the cranberries and walnuts with the almonds in the honey;

Mix the flour, yeast and starch powders with the syrup passed through a sieve (recover the spice powder well) until you obtain a homogeneous mixture then add the dried fruits and nuts to the honey.

Bake at 160 degrees for 1h30 then leave to cool.

When it is unmolded and still hot, water agave syrup with water on the gingerbread then wrap it in cling film.

Reserve at least a day at room temperature, best is to wait 3 days because the humidity distributed over time   softens the gingerbread.



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