Welcome in my blog !
First let me tell you that, as it is the translation of a French blog, I use the metric system for my measurements and all the temperatures are given in Celsius !

New category: I tasted it for you. The idea is to pick up random products that are unknow to me, to taste them, cook them, describe them and give my opinion on them.

Enjoy !



I just received a spices mix for gingerbread, so I got into baking one. What I didn’t plan was that I would run out of dried yeast! I tried baker’s yeast instead, stupid and useless (basically, they don’t work the same way, dried yeast needs heat, baker’s yeast doesn’t).

So it was not absolutely a success because of this tiny little, but the taste was great, so I think it is ok to give the recipe now J

100g honey (choose one with a strong flavour)
200g whole wheat flour
50g almond powder
10cl milk
1 egg
Butter for the mould
1 sachet dried yeast
1 soup spoon gingerbread spice mix*
40g candied orange peel (in dice)

*You can replace it with a mix of cinnamon, cloves, anise and ginger.

Preheat the oven at 170°.
In a saucepan, put the honey and the milk, and take out of the fire when it starts to boil. In a large bowl, mix the flour, the yeast, the almond powder, the spices and the candied oranges. Mix it well and add the milk mix. Stir and add the egg. If necessary, add more milk to have a smooth texture.
Butter the mould, pour the  mixture  and bake 50 min.

The little trick that I usually do and that would have helped me today: before you start cooking, put all the ingredients on the table before you start cooking, that way you will notice that an ingredient is missing BEFORE you start cooking!

During a second occasion, I tried the recipe again. With dried yeast, it is much better !

Last note: I found it better the day after, when the spices had had time to perfume the cake.

Bon appétit!!

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