Name: Gingerbread with Orange and Nuts
Prep time: 25 min
Cook time: 55 min
Ingredients: 50 g semi-salted butter; 50 g caster sugar; 170 g liquid honey; 155 g orange marmelade; 220 g flour; 1/4 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon allspice; 95 g egg ((break 2 eggs into an omelette and weight 95g)); 65 g nuts ((you can leave them out))

Gingerbread with Orange and Nuts

I still keep a few recipes secret (I have a notebook full of wonders) and this was almost one of them. I had told you about the Beillevaire cake (see the report HERE), but I am also a lover of Baramel gingerbread. I love their texture, their flavor and especially their super soft and caramelized crust (which is not a crust anymore). There is no egg in their gingerbread. Here I have composed my recipe with this spirit, namely a soft and firm texture and a tender crust. It is not strictly speaking gingerbread, because I put butter and eggs in it. If you wait until the next day to taste it, it will develop its full potential. Very different from the gingerbread I gave you(THERE), this little one quickly became my new favorite with its orange flavor and nuts.

5 of a vote

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Prep Time 25

Cook Time 55

Type de plat Breakfast, Dessert, Snack

Cuisine European, German

Servings people

Calories 650 kcal

Ingredients

50 g semi-salted butter
50 g caster sugar
170 g liquid honey
155 g orange marmelade
220 g flour
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
95 g egg (break 2 eggs into an omelette and weight 95g)
65 g nuts (you can leave them out)

Instructions

Place the butter, sugar, orange marmalade and honey in a saucepan. Heat over low heat just to melt the butter.
In a bowl, combine the flour, cinnamon, 4-spice and baking soda.
Pour the liquid over the flour and mix briskly with a whisk.
Add the eggs (in the picture there is only one, don't take it into account!).
Finish with the nuts.
The dough is ready!
Pour the batter into your pan. I used small cardboard molds, which are handy to take with me or to give as gifts. You can of course bake the gingerbread in a classic buttered and floured pan. The important thing is to have the dough three quarters of the way up.
The quantity of dough is suitable for a small mold of 160X80mm. But you can make several small gingerbread.
Bake at 145°C for 55 minutes. Check for doneness and adapt to your own oven and the size of the pan you choose. The dough should be cooked and the crust nicely browned.
Let cool overnight in the pan. The crust will get all chewy. The next day you can wrap it in cling film to preserve it.

Nutrition

Serving: 4peopleCalories: 650kcalCarbohydrates: 107gProtein: 9gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 41mgSodium: 596mgPotassium: 246mgFiber: 4gSugar: 75gVitamin A: 388IUVitamin C: 3mgCalcium: 144mgIron: 3mg

Keyword Cinnamon, Gingerbread, Orange Marmelade

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Recipe for gingerbread with orange and nuts:

50g semi-salted butter
50g of caster sugar
170g of liquid honey
155g of orange marmalade
220g of flour
1/4 level teaspoon of baking soda
1/2 level teaspoon of cinnamon
1/4 level teaspoon of allspice
95g egg (break 2 eggs into an omelette and weigh 95g)
65g of nuts (you can leave them out)

Place the butter, sugar, orange marmalade and honey in a saucepan. Heat over low heat just to melt the butter.

In a bowl, combine the flour, cinnamon, 4-spice and baking soda.

Pour the liquid over the flour and mix briskly with a whisk.

Add the eggs (in the picture there is only one, don’t take it into account!).

Finish with the nuts.

The dough is ready!

Pour the batter into your pan. I used small cardboard molds, which are handy to take with me or to give as gifts. You can of course bake the gingerbread in a classic buttered and floured pan. The important thing is to have the dough three quarters of the way up.
The quantity of dough is suitable for a small mold of 160X80mm. But you can make several small gingerbread.

Bake at 145°C for 55 minutes. Check for doneness and adapt to your own oven and the size of the pan you choose. The dough should be cooked and the crust nicely browned.

Let cool overnight in the pan. The crust will get all chewy. The next day you can wrap it in cling film to preserve it.