Gingerbread with orange
Instructions
Sift the flour in a bowl with the grated ginger, baking powder and baking soda.
Put the butter and syrup in a saucepan and heat gently focus until the butter has melted.
Then United molasses sugar and let it melt, stirring constantly with a wooden spoon.
Remove the mixture from the heat, allow to cool and add to the flour, slamming it vigorously with a whisk to obtain a smooth and homogeneous dough.
You heat the milk in small pan used for butter and sugar, then embed the dough, then add the juice and the orange zest and the beaten eggs.
Transfer the mixture into a 20 cm square pan of buttered and floured hand, and cook in a preheated oven (160 degrees) for 1 hour and 40 minutes.
After the cake baked, let cool in pan, then dessert, turn out and split it into 16 cubes.
Garnish each with a piece of candied ginger and serve.
Ingredients and dosing for 6 persons
- 1 orange (zest)
- 4 tablespoons of orange juice
- 450 g of flour
- 1 tablespoon of grated ginger
- 1 sachet of baking powder
- 1 teaspoon of baking soda
- 1 pinch of salt
- 180 g of butter
- 4 tablespoons of cane sugar syrup
- 450 g of molasses sugar
- 15 cl of milk
- 2 eggs
- 16 bits of candied ginger