Gingerbread From Lucerne Recipe

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

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:

Step 1

Add the lemon juice to the cream and leave for a few minutes. Mix together the cream, pear puree sugar, mixed spices and bicarbonate of soda. Add the flour. Mix until well blended and then add the nuts.

Step 2

Fill a flan ring (24 cm diameter, 6 cm high) and bake in the oven for 50 minutes at 190 oC.

Step 3

Serve cold.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Typed for you by Rene Gagnaux @ 2:301/212.19

Things You'll Need

  • 4 1/2dl Fresh cream
  • 3 Lemons; juice
  • - to sour the cream
  • 120g Pear puree
  • 200g Sugar
  • 10g Mixed spices; star aniseed,
  • - cloves, cinnamon, ginger
  • 5g Bicarbonate of soda
  • 500g Whole wheat flour
  • 150g Walnuts; roughly crushed

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