Winter is here. So, what best than a soft cake that tastes like holidays.
Eric Kayser shows you to bake his nut and dried fruits gingerbread.
A simple recipe that takes time, but, that will fulfil you.
For the syrup:
12cl of water.
80g of sugar.
80g of honey.
4 stars anise.
¼ teaspoon of allspice mix.
½ cinnamon stick.
140g of flour.
15g of potato starch.
½ bag of baking powder (5g).
1 teaspoon of bicarbonate of soda.
1 tablespoon of rum.
30g of diced dried apricot.
30g of diced dried orange.
30g of diced prunes (pits removed).
30g of almonds in full.
A bit of butter for the baking pan.
A tea strainer.
A wooden spoon.
A mixing bowl.
An 18cm cake pan.
A greaseproof paper.
Preparation of the syrup: a dozen of minutes.
Syrup brewing: 24 hours.
Preparation of the pastry: a dozen of minutes.
Baking: 2h at 150°C.
Pour the water, the honey and the sugar in the pan.
Start at a low heat and whisk your preparation until you get a homogeneous mixing.
Add the spices and blend again.
At boiling point, let it simmers for five minutes.
Let your syrup brew for 24 hours.
Mix the flour, the baking powder, the bicarbonate and the starch in a bowl.
Strain your syrup and add the liquid to your previous flour mix.
Blend till you’ve got a homogeneous blending. Be careful to not leave any flour on the edges of your bowl.
Pour the rum and blend again.
Don’t hesitate to use your whisk to make sure that there are no lumps left.
Finally, add the dried fruits and nuts to your filling and blend, again, with your wooden spoon.
Fill your baking pan at two-thirds.
Place into the oven for two hours at 150°C.
Let your cake cool down for a dozen of minutes before removing it from the baking pan.
If you want, you can decorate the top of your cake with star anise or cinnamon stick by gluing them with jam or coating.
Savour your cake with a homemade festive hot beverage under a large blanket on your coach.