Time for Christmas dinner!
Savour our locally inspired – from Burgundy- selected recipe.
To end our Christmas dinner with a sweet note, you will also find the recipe of the genuine Burgundian dessert: the famous gingerbread. It appeared in the 14th century in the Burgundian capital city Dijon and was appreciated by Henry IV. Indeed, the French king wrote a note in 1595, about the savoir-faire of Dijon pastry chefs. So, try the recipe, and feel as a king!
Garnished with candied fruits, it is a tasty dessert and you will be delighted with its spicy flavors.
Without candied fruit, it can be enjoyed simply buttered at breakfast or tea time. It is also very common in France to use gingerbread as an accompaniment to savory dishes, especially the famous foie gras.
It is recommended to be patient before eating as it actually improves over the first 2-3 days.
• Honey 250g
• Flour 200g
• Baking powder 10g
• Brown sugar 50g
• Water 2 tablespoons
• Egg 1
• Salt 1 pinch
• Mixture of spices (cinnamon, ginger, clove, nutmeg) 10g
• To decorate: candied fruits of your choice, star anise, cinnamon stick…
> Preheat the oven to 350 degrees F (180°, thermostat 6-7). Butter and flour your pan.
> In a large bowl, dissolve the honey in hot water.
> add flour, and whisk vigorously to avoid lumps
> add baking powder, brown sugar, egg and salt – whisk again
> add the spices
> Pour the batter into the prepared pan
> Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
> Remove from oven and let cool slightly before removing from the mould.
This cake will keep for about 2 weeks. It doesn’t need to be stored in the fridge. Just keep it in an airtight tin or wrapped in plastic.
Passages Secrets wishes you Bon appétit
© Alain DOIRE / Bourgogne-Franche-Comté Tourisme