Ingredients

• 200 g of t55 flour
• 200 g of water
• 70 g of white or brown sugar
• 200 g of honey (we recommand acacia honey which has a neutral taste)
• 120 g of butter
• 1 berlingot of our Assemblage pain d'Epices blend
• 1 teaspoon of baking powder
• 10 g of baking soda
• 1 pinch of salt
• 1 organic lemon zest
• 1 organic orange zest

Preparation tips

Mix the water, sugar and honey. Bring to the boil in a saucepan.

Then add the contents of the Gingerbread Assembly berlingot.

Let it infuse for 5-10 minutes. Meanwhile, melt the butter in a saucepan.

In a salad bowl, pour the flour, yeast, bicarbonate and fine salt. Mix everything together. Gradually add the mixture "water - sugar - honey - spices - zest", mix everything together. Finally add the melted butter and mix again.

Pour the mixture into a cake tin.

In an oven preheated to 180°C, bake your gingerbread for 20 to 30 minutes (depending on the oven). The outer crust of your gingerbread should be browned but not burnt (gingerbread colour!).

Options:

· Before pouring your preparation into the cake mold, you can line the bottom with candied fruit cut into small cubes

· Or, after removing it from the oven, decorate your gingerbread with pieces of candied fruit

· You can also brush your cake with honey when it has cooled. (Always use a neutral honey, such as acacia honey).