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Tender Ginger Bread Recipe

by CookEatShare Cookbook

Ingredients

3 ½ ounce (100g) of whipping cream 1 egg 3 ½ ounce (100g) flour ½ ounce (15g) of baking pwdr 2oz (65g) of almond pwdr 2oz (65g) of hazelnut pwdr 7oz (200g) of honey 1 zest of an orange

¾ tsp (3g) of cinnamon ¼ tsp (2g) of salt ¼ tsp (2g) of cloves ¼ tsp (2g) of juniper ¼ tsp (2g) of ginger ¼ tsp (2g) of anise 1/8 tsp (1g) of Sichuan pepper 1/8 tsp (1g) of cardamom

Directions

1. Boil cream with honey, add in spices and blend.
2. Cover mix and set aside.
3. Combine flour, salt, baking pwdr, hazelnut pwdr and almond pwdr.
4. Strain cream and add in to flour with egg, combine well with a spatula.
5. Pour batter into a cake mold (buttered in necessary) and let rest at room temperature.
6. Pre-heat oven to 340°F (170°C) and cook for 40 min.
7. At the end of cooking time, unmold cake on a rack.

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