PureSpelt gingerbread cubes
150 g of honey
100 g of sugar
1-2 tablespoons of gingerbread spices
2 tablespoons of chocolate powder
The grated peel of 1 lemon
1 tablespoon of baking soda
150 g of crème fraîche
250 g of PureSpelt half-white flour
200 g of icing sugar
2-3 tablespoons of Kirsch liqueur or orange juice
Red food dye according to taste
Coloured marzipan, according to taste, for decorating
Mix together all the ingredients up to and including the grated lemon peel in a saucepan and heat, do not allow to boil. Dissolve the baking soda in the liquid. Stir in the crème fraîche. Add the flour and mix to form a dough. Pour the dough mixture into a baking tin (approx. 25 x 25 cm) lined with baking paper, spread evenly and smooth the surface.
Bake for 25-30 minutes in the middle of an oven preheated to 160°C. Remove from the oven and allow to cool completely.
Cut the cake into 16-20 cubes or if preferred cut out circles approximately 6 cm in diameter.
Glazing: Stir all the ingredients together to form a glaze. Dip the gingerbread pieces into the glazing and lay them on a grid to dry, decorate to taste using the marzipan.
Use what is left over of the cake after the circles have been cut out to add to a jelly or trifle, or crumble and sprinkle over a fruit salad.
IG Dinkel, Judith Gmür-Stalder