Aromatyczny piernik świąteczny - bez dojrzewania
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.