Gingerbread From Lucerne(Luzern)
Yield
1 loafPrep
15 minCook
50 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | dl |
cream
fresh |
*
|
| 3 | large |
lemons
juice, to sour the cream |
|
| 120 | grams |
pear puree
|
* |
| 200 | grams |
sugar
|
|
| 10 | grams |
spices
mixed, star aniseed,, cloves, cinnamon, ginger |
* |
| 5 | grams |
bicarbonate
of soda |
* |
| 500 | grams |
whole-wheat flour
|
|
| 150 | grams |
walnuts
roughly crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5 | dl |
cream
fresh |
*
|
| 3 | large |
lemons
juice, to sour the cream |
|
| 1.2E+2 | grams |
pear puree
|
* |
| 2E+2 | grams |
sugar
|
|
| 1E+1 | grams |
spices
mixed, star aniseed,, cloves, cinnamon, ginger |
* |
| 5 | grams |
bicarbonate
of soda |
* |
| 5E+2 | grams |
whole-wheat flour
|
|
| 1.5E+2 | grams |
walnuts
roughly crushed |
|
Directions
Gingerbread from Lucerne, the story: There has always been a place for gingerbread on market stalls and at fairs.
It was customary for a young man to offer his sweetheart a gingerbread cake, which she would acceptwith delight.
Since the Middle Ages, Lucerne has seen the creation of a large number of such delicacies influenced by its governors and merchants.
The recipe: Add the lemon juice to the cream and leave for a few minutes.
Mix together the cream, pear purée sugar, mixed spices and bicarbonate of soda.
Add the flour.
Mix until well blended and then add the nuts.
Fill a flan ring (24 cm diameter, 6 cm high) and bake in the oven for 50 minutes at 190 oC.
Serve cold.
