This gingerbread is a true childhood memory. When the house started to smell like honey and spices, it meant that Christmas was just around the corner. My mom always made it for Christmas Day, because "it was tradition". If I'm not always a fan of tradition, I am of this gingerbread. It is one of my Polish recipes preferred.
A gingerbread good for everything
What's nice about this gingerbread is that it can be eaten from morning to night: at breakfast with a little butter, at snack time with an almond cream or simply plain, with coffee. It is also perfect in walkIt is not very crumbly and can therefore be transported very well. You will have understood, no need to wait for Christmas to prepare it. It will accompany you without worries during all the cold season. And if mom covered it with chocolate, I chose to prepare a little cinnamon glaze, just for a change, and because I love this spice! The quantities will give you a nice big cake to share, but if you wish, feel free to divide them by two.
- 500 g flour
- 200 g sugar
- 250 g of honey
- 150 of walnut kernels
- 2-3 teaspoon of gingerbread spice - according to your taste
- a bag of baking soda - approx 8g
- 100 g butter
- 5 eggs
- In a small frying pan, heat the honey and spices until boiling, remove from heat and set aside.
- Whip the butter with the egg yolks, add the sugar and whip again until the mixture turns white.
- Beat egg whites until stiff.
- Add the warmed spiced honey to the egg mixture, add the flour a little at a time, mixing well, until the mixture is smooth.
- Add the bicarbonate, nuts and egg whites, mixing gently. If the mixture is a little too stiff, add a few spoonfuls of liquid cream or milk to loosen the mixture.
- Pour into a pan lined with baking paper and bake in a preheated oven at 180° for about 50 minutes. If the cake browns too quickly, cover it with aluminum foil to protect it.