Recipe: Gingerbread

Gingerbread recipe for the end of year celebrations, to pair with foie gras, with Roquefort for a more daring union. For gingerbread spices you can go as you wish, use the spices you like, test taste, gingerbread is the discovery of mixed tastes and smells, you can consume it with sweetness as with salty, no ban for gingerbread

Recipe ingredients

  • Gingerbread recipe for 1 large mold
  • 250gr of honey,
  • 250gr of flour,
  • 100gr of sugar,
  • 1 sachet of baking powder,
  • 1 sachet of vanilla sugar,
  • 1 teaspoon of cinnamon,
  • 1 teaspoon of nutmeg,
  • 1 teaspoon of ginger,
  • 1 teaspoon of anise,
  • ½ teaspoon of cardamom,
  • 2 eggs,
  • 10cl of milk.


  1. Warm the honey.
  2. Add the flour, baking powder, sugars.
  3. Pour the spices into a bowl then mix.
  4. Add the eggs and beat the preparation.
  5. Heat the milk so that it is lukewarm.
  6. Add the milk and beat to smooth the dough.
  7. Bake, preheated to 160 degrees, for 45 minutes.
  8. Cover with aluminum foil and cook for another hour.

Preparation time: 20 minutes
Cooking time: 45 minutes
Number of people: 1 large cake tin
4 star rating: 1 review

What wine to drink with: Gingerbread

My favorite wine for this recipe: Macvin blanc Cépage Chardonnay; Savagnin
Temperature between 08 ° and 10 °

A big thank you for Nadine who is at the origin of this recipe

Heat the honey Add the sugar To mix together To incorporate Add the milk Spices Buttering the pan Half-fill

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