The Holiday season is upon us and since this has been a year of baking for a world in lockdown, we thought we would offer you something that will go well with a hot tea or a cup of eggnog. It can be served for no special occasion or will make a nice addition to a more formal meal. It is also a preview of our first Online Sunday Regional lessons starting in January.
THE essential ingredient to authentic tasting German Holiday baked goods, (and absolutely NOTHING compares) is the bold and vibrant flavor of homemade Lebkuchengewurz.
This gingerbread spice mix will make you think you’re walking the streets of one of Germany’s famous Christmas markets!
For those of you who are familiar Lebkuchengewurz and live outside of Germany, you’ll know how nearly impossible it is to find. And if you do, it’s expensive. But if you like, you can make a pretty decent version from fresh ingredients right at home. (see the bottom of the page)
Source : www.daringgourmet.com (edited)
YIELD : 12
PREP TIME : 2 hours + overnight soak
LEVEL : Easy
500g Apple (Grannie Smith)
1/2 cup of dark Rum
100g Almonds (whole & peeled)
200g Plain flour
1 tsp Baking power
1/2 tsp Lebkuchengewurz **
(German Gingerbread Spice mix)
1/2 tbsp Cocoa powder
1/2 tbsp Cinnamon
Peel and roughly grate the apples, mix with the sugar and let sit overnight in the fridge.
Mix the raisins with the rum, cover and let them sit overnight.
The next day, mix the almonds, flour, baking powder and spices in a large bowl.
Add the apples and drained raisins and combine gently either by hand or with a large wooden spoon.
Prepare a loaf pan and butter the sides and bottom generously and line with parchment paper.
Bake at 180° Centigrade or 350° Fahrenheit for 70-80 minutes.
If you are using a convection oven, bake at 160°C / 320°F
Make sure to test for doneness with a long toothpick or thin skewer.
Let the bread cool completely, wrap it in aluminum foil and store it in the refrigerator.
It is best eaten with a slathering of butter on your slice.