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Gingerbread, with its captivating mix of spices and citrus scents, brings warmth to cold winter days. This soft, tasty treat brings back holiday memories and gives you that irresistible comfort food feeling. Made with love, it's a treat that makes both your taste buds and heart happy.
Homemade gingerbread joy
What works best for me with this gingerbread is not rushing the making or eating. Its melt-in-mouth feel and deep flavors make it special, great for celebrations or just brightening up snack time. I love that it keeps well and you can freeze it too. It's so handy to always have some ready when friends drop by unexpectedly or when you want a little treat for yourself.
My kitchen favorites
To nail this wonderful gingerbread, here are my go-to ingredients:
- 15 cl of clean water
- to make a nice infusion
- 10 g of star anise
- which adds its gentle licorice notes
- 75 g of unsalted butter
- for softness
- 100 g of granulated sugar
- and 100 g of chestnut honey for its rich taste
- Zest from untreated oranges and lemons
- are key for that citrus smell I can't resist
- The mix of 110 g rye flour
- and 115 g wheat flour creates that unique texture I adore
- Half a packet of baking powder
- 5 g cinnamon and 3 g mixed spice work the magic
- Cubes of candied orange
- for an extra tasty touch
Step-by-step approach
I always start the night before with my magic brew. I boil water with star anise, butter, sugar, and honey. I let it sit covered for 2 hours then strain it. The next day, I warm my oven to 180°C and get my loaf pan ready. I sift my flours with baking powder and spices, add my fragrant zests and candied oranges. The trick is to pour in the infused liquid very slowly for the perfect batter. Baking is crucial: 10 minutes, then I cut the top with my knife for that nice crack and bake another 25-30 minutes. The knife test tells me when it's done. Resting matters a lot: I let it cool down, turn it out onto a rack and wrap in plastic film for 24 hours of waiting.
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My success tricks
Being patient really makes this gingerbread work. Don't skip the resting times, they're needed to bring out all those amazing flavors. I often make twice as much since it keeps so well. I always save a few slices in the freezer for unexpected visitors. Candied oranges are my favorite festive addition, they bring a sweet, fruity touch that takes the cake to another level.
Frequently Asked Questions
- → Why does this spiced cake need two days to prepare?
- Letting the spices soak overnight helps bring out their full flavor. A 24-hour rest after baking also gives the cake its signature soft texture.
- → Can the chestnut honey be replaced?
- Yes, any kind of honey works fine. Chestnut honey has a stronger taste, but acacia or floral honey will also make a delicious cake.
- → Why cut the spiced cake open during baking?
- Scoring allows the center to bake more evenly and gives the top a signature split. It also helps control how the cake rises.
- → What's the best way to store this spiced cake?
- Wrap it in plastic wrap, and it stays fresh for a week at room temperature. For longer storage, freeze it in an airtight bag for up to three months.
- → Are candied oranges necessary?
- They're optional and just add extra sweetness. The cake tastes great without them because of the fresh citrus zest.