PureSpelt gingerbread loaf
for one 26 cm cake form
150 g of concentrated pear juice
75 g of raw sugar
1 dl of cream
50 g of butter
1 teaspoon of baking soda
1 pinch of salt
125 g of PureSpelt whole grain flour
125 g of PureSpelt white flour
The grated peel of 1 orange
2 tablespoons of gingerbread spices
1 tablespoon of cocoa powder
50 g of candied orange, chopped
50 g of walnuts, chopped
Icing sugar for dusting
Mix all the ingredients up to and including the butter and warm the mixture, do not allow to boil. Dissolve the baking powder and the salt into the mixture.
Mix the flour and the remaining ingredients together. Pour in the concentrated pear juice and butter mixture into the flour and mix to form a dough. Line the cake form with baking powder and fill it with the dough.
Bake for 50-55 minutes in the lower half of an oven pre-heated to 160°C. Remove from the oven and allow to cool. Dust with icing sugar before serving.
Suitably packed, the gingerbread loaf can be stored in a cool place for 2-3 weeks.
IG Dinkel, Judith Gmür-Stalder