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The end-of-year celebrations are fast approaching… and so are the feasts! For the occasion, Chantal and her accomplice Mehdi offer you an irresistible gingerbread recipe. Soft, fragrant and perfect for wowing your guests, this delight will be a sensation on your festive tables. So, are you ready to take on the challenge? Put on your aprons and let the magic happen!
Lists of ingrédients
- 10 cl of milk – 100 g (of the Fayes Dairy)
- 1 tablespoon of star anise – I give it 4 stars
- 240 g of Wild Flower honey (from the Fedon House)
- 25 g flour T55
- 150 g rye flour – T130 used here, but T110 is also suitable (Lou Gabissou)
- 25 g of potato starch
- ½ sachet of baking powder
- 15 g brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon of allspice
- 240 g bitter orange marmalade (The Toinou)
- 2 eggs
- 80 g of butter (from Laiterie des Fayes)
- 1 g salt
- 20 g of butter (from Laiterie des Fayes) to butter the mold
Cooking: 50 to 60 minutes at 150°C (thermostat 3-4)
Discover the wildflower honey from Maison Fedon and the orange marmalade from Le Toinou, available in the Limoges Tourist Office shop !
To your aprons!
01
Infuse the milk
- Heat the milk in a saucepan with the star anise.
- Bring gently to a boil, remove from heat, then let steep for 5 to 10 minutes. Remove the star anise before continuing.
02
Prepare the device
- Melt the honey over low heat in a saucepan.
- In a large bowl, sift together the T55 flour, rye flour, cornstarch, baking powder, salt, brown sugar, cinnamon and allspice.
- Add the warmed honey to this mixture of powders and mix well.
- Then add the bitter orange marmalade and mix again until smooth.
03
Add the eggs, butter and milk
- Add the eggs one at a time, mixing well after each addition.
- Gradually pour in the warm, infused milk, then add the cooled melted butter. Mix until you obtain a smooth paste.
04
Prepare the mold and bake
- Generously butter a cake tin with 20 g of butter.
- Pour the batter into the mold and bake for 50 to 60 minutes at 150°C (check the cooking using a knife blade which should come out clean).
05
Finish
- Heat the orange jam slightly to liquefy it.
- Once the gingerbread is baked and slightly cooled, brush the top with jam for a shiny, delicious finish.
06
Our tasting advice
This gingerbread is perfect with tea or thinly sliced to accompany foie gras. You can keep it for several days, it even gains in flavor over time.
A recipe by Christophe Felder from the Grand Livre Rose: Pastry, the ultimate reference.
Share your creations on social media!
It's your turn to show us your cooking talents by sharing your most creations on social media with the #destinationlimoges. So, who will make the most beautiful gingerbread?
Blanche's Kitchen
Chantal Aubisse is a passionate pastry blogger from Haute-Vienne known for her Instagram account and her blog Blanche's Kitchen. She was crowned International Champion of the 2021 Amateur Macaron Competition and won the 1st Prize in the same competition in Bergerac in 2020Self-taught and creative, she enthusiastically shares her delicious recipes, generously inspired by the land.
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Practical information
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