For those who like the association gingerbread and foie grasI recommend this recipe, from Sandra’s blog which gives a gingerbread that is fragrant but not too sweet. But don’t limit yourself to eating it with foie gras, it is also delicious at snack or breakfast time.
For a cake mould of 28 cm x 11 cm
- 150 g of honey full-bodied forest honey or chestnut honey type
- 100 g of honey neutral acacia honey type
- 100 ml of milk
- 55 g of butter
- 100 g rye flour
- 130 g flour
- 12 teaspoons baking soda
- 12 sachets of baking powder
- 1 teaspoon of cinnamon
- 1 teaspoon ground ginger
- 12 teaspoons of ground green cardamom
- 12 teaspoons of white pepper
- 12 teaspoon ground nutmeg
- 1 tip of ground clove knife
2 teaspoons of bitter cocoa
- 1 beaten egg in omelet
Preheat the furnace to 180°C, rotating heat.
Place the honey and butter in a saucepan. Add the milk and heat over low heat while the ingredients melt. Remove from the heat and let cool.
Mix the dry ingredients, i.e. flour, bicarbonate, baking powder, cocoa and spices in a bowl. Then make a well in the middle and pour in the warm butter and milk mixture. Stir the dough gently, starting in the middle and gradually widening it to incorporate the flour.
When the dough is smooth and homogeneous, add the beaten egg and mix again to smooth the dough.
Pour the dough obtained into the non-stick cake tin and bake for 40 to 45 minutes. To check that the gingerbread is cooked correctly, push a knife blade into the heart of the gingerbread, it should come out dry.
Allow the gingerbread to cool completely before removing from the mould.
Then wrap it carefully in cling film and let it rest for at least 3 days at room temperature before tasting. The aromas will thus be developed.