Last few days before Christmas, it feels like a bakering marathon!!
I made the famous bredeles (the Alsatian Christmas cookies), brioches, muffins and now I fill a gap, even a void, here is finally my gingerbread!!
It’s has been a few years since I wanted to make gingerbread. Each time something was missing: the right recipe, a specific ingredient…
This time, I was super ready!! I had found Chef Christophe Felder’s recipe (thank you the amazing cookbook “Pâtisserie!”), I went grocery shopping!! With a written shopping list so that I wouldn’t miss a thing…
Do you see it coming? The failure? Aww yes! I forgot the orange marmelade!! So I will introduce the almost Christophe Felder’s gingerbread recipe.
I took what I had in my kitchen: yellow plum jam, but Alsatian yellow plums, so that remains okay!!! 😉 I also added pearl sugar and I used a pound cake mold, whereas the Chef suggests gingerbread shaped as muffins.
Anyway… I just can’t help it!! But guess what? It’s was good, even really good!!! Amazingly soft and moist!! I could find the gingerbread taste from my chilhood memories… which a slight touch of yellow plum!! 😉
Add butter and it will be heavenly!!
My Affinity sauce pan by De Buyer
A mixing bowl, a spatula and a good whisk
A pound cake mold or muffin molds.
Shall we now? Let’s do this!
The recipe, Chef!
- 150 g rye flour
- 50 g allpurpose flour
- 15 g brown sugar
- 11 g baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon gingerbread mixed spices
- 200 g yellow plum jam
- 240 g fir tree honey
- 2 eggs
- 80 g butter at room temperature
- 1 teaspoon salt (4 g)
- 100 g milk
- 1 tablespoon star anise
- 1 handful pearl sugar
Heat the milk. Remove from the stove once it starts boiling.
Add the star anise and set aside 10 minutes.
Preheat your oven at 170 degrees.
Pour the flours, baking powder, brown sugar, cinnamon powder and gingerbread mix in a large bowl.
Heat the honey and add it to the powders in your bowl. Add the jam too. Mix with a spatula.
Add the 2 eggs, soft butter and mix until you get an homogeneous mixture.
Remove the star anise from the milk and add the milk to the mixture. Whisk.
Pour in a 22-24 cm length cake mold, previously buttered. Spread pearl sugar.
Bake for 50 minutes.
The initial recipe is made with 240 g orange marmelade instead of the 200 g of yellow plum jam.