French Gingerbread - Pain d'épicesTheWorldWideGourmet.com
Total time: more than 2 hr
Preheat the oven to 180° C (350° F)
Preparation time: 20 minutes
Waiting time: 48 hours
Baking time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:260.1 kcal
Proteins:3.8 g
Fats:2.3 g
Carbohydrate:56.8 g
Fibers:1.8 g
Sugar:31.7 g
Cholesterol:0 mg
Sodium:625.3 mg
Calcium:91.1 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
400
g
warm water
400
g
buckwheat honey
150
g
sugar
50
g
rum
*The flours
150
g
rye flour
200
g
wheat flour
100
g
buckwheat flour
*Spices
zest of 1 lemon
zest of 1 orange
2
ml
cinnamon
2
ml
fine salt
2
ml
nutmeg
100
g
candied fruit
120
g
currants
70
g
flaked almonds
20
g
baking soda
METHOD
- Combine the lukewarm water with the honey, sugar and rum.
- Cut the candied fruit into small dice; chop the orange lemon zests very finely.
- In a large bowl, combine the various flours; add the water-honey-sugar mixture; mix well until smooth.
- Gently blend in the spices, fruit, baking soda and Pernod.
- Refrigerate for at least 48 hours.
- Butter a loaf pan and line it with parchment paper, letting the edges extend slightly above the sides of the pan.
- Pour the batter into the prepared pan and bake for 1 hour at 180° C (350° F).
