The secret of moist gingerbread: your new must-have recipe for Christmas!

Photo : Petitchef.com

Ah, gingerbread! Its aroma alone, a bewitching blend of honey and spices, instantly evokes the magic of Christmas and cold winter days. This comforting delicacy has crossed the ages and cultures to become a staple on our festive tables. But do you know its origins and secrets? Let's delve into the history and richness of this unique cake?

A history dating back to antiquity

The first traces of gingerbread date back over 3,500 years to ancient Egypt. Back then, the Egyptians made a honeyed bread that they used in funeral rituals to accompany the deceased into the afterlife. But it was in China, under the Tang dynasty (7th century), that the true ancestor of our gingerbread was born: mi-kong. This spice-scented honey bread was brought to Europe in the Middle Ages by the Crusades.

In France, it made its appearance in the 13th century, thanks in particular to the town of Dijon, which became a Mecca for its production. However, it was in Alsace and Reims that gingerbread really took off, gaining official recognition as " pain d'épiciers " in 1596.

Ingredients for homemade gingerbread :

15 cl milk
3.5 oz honey
3.5 oz butter
1 & 2/3 cup wheat flour
1 tsp baking powder
1/2 cup brown sugar
1 egg
1 pinch salt
1 tsp grounded cinnamon
1 clove
1/2 tp grounded ginger
2 oz candied orange peel

The steps :

Combine the spices: cinnamon, ginger, cloves and salt.
Pour milk, butter and honey into a saucepan. Melt and mix well. Set aside.
Mix flour, baking powder and brown sugar. Stir in the spice mixture, then make a small hole and pour in the milk + butter + honey mixture. Mix well.
Add the egg and candied orange peel and mix well. Pour the mixture into a buttered cake tin and bake for 30 min at 350°F/180°C.
Leave to cool before serving!