Ingredients for rectangular mold (about 11 by 20 cm)
160 g of honey
160 g flour
60 g of butter
70 ml apple or orange juice (pressed or canned)
8 g of baking powder
1.5 teaspoon of spice mix for gingerbread*
* Mixed cinnamon, star anise, cardamom and cloves, finely ground
Melt the butter in a small saucepan and heat the honey in another (until it becomes liquid).
Then mix the honey with the juice and the butter.
Sift the flour and stir well with the baking powder and spices. Finally, add the dry mixture into the liquid preparation and stir until smooth.
Pour this batter into the rectangular cake pan (well buttered) and bake for about 1 hour at 160 degrees. Once cooled, store in a cake box to preserve its soft, juicy texture. Gingerbread is supposedly better the next day. But we do not wait so long … Especially, if we cooked it in small molds.