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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.
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
Tried this recipe?Let us know how it was!
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.
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
Tried this recipe?Let us know how it was!
