This is one of my favourite Christmas cakes and I’ve been making it for many years now. I often bake the first gingerbread cake of the winter season at the beginning of December to start Advent and pre-Christmas preparations. Then I usually bake it every weekend in December, as it’s easy to make and yummy to eat. It’s a Polish tradition to eat gingerbread cake at Christmas and the recipe was inspired by Kwestia smaku. It’s gluten-free and you can make it healthier without sugar, eat it as it is, or make it fancy with plum jam and covered in melted chocolate. Enjoy!
Here is the recipe:
Ingredients
130g butter, ghee or coconut oil
80g honey
30g sugar (you can add more / less or even omit it)
1-2 spoons of gingerbread spices
2 teaspoons of soda
300g flour (100g rice flour, 50g coconut flour, 50g almond flour (or grounded almonds), 50g potatoes flour, 50g corn flour)
250g milk (diary or plant, e.g. almond or hazelnut)
½ glass of finely chopped walnuts (optional)
2 eggs
Extra: you can fill it with plum jam and / or cover the cake in melted chocolate (1/3 glass of a coconut cream or diary cream and 100g of dark chocolate)
Preparation
Pre-heat the oven to 175 degrees. Use a loaf tin (cca 12x25cm) and line it with paper parchment. In a pan using a little heat, melt butter with honey, sugar (if used) and gingerbread spices. Take the pan off the heat and add all the flours and soda and mix it with a spoon. Add milk and walnuts (if used) and mix it and finally, add eggs and mix it again. Pour the dough into the loaf tin and put it into the pre-heated oven. Bake it for 40-45 mins: check if the cake is ready with a wooden skewer. Once ready, take it from the oven and cool it down. Keep it in a cake box.
You can fill the cake with a plum jam and/or cover it with melted chocolate (warm cream with chocolate up and keep stirring till it’s finely combined).
What’s your favourite Christmas cake? Please let me know in the comments below.
PS. If you’d like to try another Christmas recipe and bake ‘pierniczki’, Polish gingerbread biscuits, my recipe is on the school’s blog.
