For the end of the year celebrations, the recipe for gingerbread.

Preparation: 45 minutes

Cooking: 40 minutes

Rest: One night


The cake

- 4 Oz of water

- 0.10 Oz of organic lemon peel

-.0.10 Oz of organic orange peels

- 1.3 Oz of French acacia honey

- 0.10 Oz of French chestnut honey

- 4 Oz of T55 flour

- 0.03 Oz of allspice blend

- 0.2 Oz  of baking soda

- 0.03 Oz of fine salt

- 2.5 Oz of butter


- 5.2 Oz of icing sugar

- 1.4 Oz of lemon juice


- Bring the water and sugar to a boil.

Turn off the heat, add the crushed anise and the zest taken from the peeler.

Film and let infuse for 15 minutes off the heat

- Chinese on the honeys, then bring to 131° F

Sift together the flour, allspice mix, baking soda and salt.

Pour half of the liquid at 131° F over the sifted powders.

Mix with a whisk, without overpowering.

Add the rest of the liquid ingredients slowly

Finish with the melted butter, without emulsifying.

Let stand overnight in the fridge.

Bake at 320° F, ventilated oven, 40 minutes.

Check doneness with the blade of a knife.

For the icing:

- Sift the icing sugar over the lemon juice, mix well.

- Turn out the hot cake on a grid and pour the icing in the pocket or with a ladle.

Enjoy your food

Marie-Chantal de Verneuil for DayNewsWorld