A beautiful gingerbread to warm your winter evenings. An exclusive recipe from French chef Claire Damon.
Prep Time: 45 minutes
Baking Time: 40 minutes at 320°F (160°C)
Rest Time: 12 h
Difficulty: easy
For: a 7 inches (18 cm) diameter mould
Ingredients
For the cake
- 4 oz water (115 g)
- 1.8 oz sugar (52 g)
- 0.1 oz star anise (3 g)
- 0.1 oz organic lemon peel (3 g)
- 0.1 oz organic orange peel (3 g)
- 1.3 oz acacia honey (38 g)
- 1.3 oz chestnut honey (38 g)
- 4 oz flour (115 g)
- 1 pinch allspice mix
- 0.25 oz baking soda (7 g)
- 1 pinch fine salt
- 2.5 oz butter (72 g)
For the icing
- 5.3 oz powdered sugar (150 g)
- 1.4 oz lemon juice (40 g)
Instructions
Start by preparing the gingerbread: the day before, bring the water and sugar to the boil. Cut the heat and add the crushed aniseed and citrus peel.
Strain and leave to infuse for 15 minutes off the heat.
Strain honeys through a sieve, then heat to 12.7°F (55°C).
Sift flour, four-spice mix, bicarbonate and salt.
Pour half the 12.7°F (55°C) liquid over the sifted powders. Whisk the mixture.
Gradually add the remaining liquid ingredients.
Pour in the melted butter, without stirring. Let stand overnight in a cool place.
Pour into a 7 inches (18 cm) diameter mould.
Bake for 40 minutes at 320°F (160°C) in a ventilated oven.
Check doneness by pointing a knife blade into the cake. It should come out dry.
Prepare the glaze: sift the powdered sugar over the lemon juice and mix well.
Turn the cake out onto a wire rack while still warm, and pour over the glaze.
Decorate with pieces of star anise and cinnamon sticks. Serve warm or cold.
