(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.