Fantastic gingerbread with apple puree

Christmas gingerbread dream. Easy to prepare, it does not require prior preparation and aging of the dough. Nevertheless, it is rich in flavor, wonderfully moist and fragrant! The secret is the addition of apple puree or applesauce.

I've been baking Christmas gingerbread using this recipe for years and I was sure the result would be great every time. Sometimes I add the plum-jam filling, sometimes I cover it with icing or chocolate ganache.

Although I understand fans of traditional gingerbread, I prefer more delicate cakes, with a less compact structure, but still very aromatic. This quick gingerbread has one great advantage - you can bake it even on Christmas Eve, literally at the last minute.

Highly recommend!

Aromatic Christmas gingerbread – without aging the dough in advance

Delicious, moist gingerbread with apple puree

Equipment

• standig mixer with a whisk attatchment
• small pan
• bowl
• spatula
• measuring cups and spoons; cup = 250ml, Tbsp = 15ml, tsp = 5ml
• baking tinca 10x23x7cm
• baking paper

Ingredients

• 2 cup wheat flour
• 2 tsp baking soda
• ¼ tsp salt
• 2 Tbsp nuts ground or finely chopped
• 125 g butter
• 5 Tbsp honey preferably buckwheat honey or other with strong taste
• 2 Tbsp gingerbread spice
• 1½ Tbsp candied orange peel or fresh zest from 1 orange
• 1½ cup apple puree/ applesauce smooth, no chunks
• 2 yolks
• ¾ cup sugar

Instructions

• In a small pot, heat the butter, honey, orange peel/zest and spices until the butter melts. Mix well and set aside to cool.

  Add apple puree and mix everything.
• Sift the flour into a bowl, add salt, baking soda, grated nuts and mix well.
• Add the yolks and sugar to the mixer bowl and beat until light and thick.

  Meanwhile, set the oven to heat up to 180℃ and line a cake tin with baking paper.
• Add the cooled mixture from pot to the beaten yolks and mix.
• Add the flour mixture and mix everything gently with a spatula just until the ingredients are combined.
• Transfer the dough into the cake tin and bake for about an hour until the inserted toothpick comes out dry. There may be crumbs on it, but not raw dough. The gingerbread should split nicely along its length.

  If you want, after cooling, you can frost the cake or decorate it with candied fruit peel.

Course: cake, dessert

Cuisine: Polish

Keyword: gingerbread, Christmas cake, Xmas cake, Xmas, Christmas, quick gingerbread

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