Granted, St. Nicholas Day is over, but that's no reason to stop indulging in gingerbread!
Maison Kayser unveils its gingerbread recipe with dried fruits, imagined by the chef Eric Kayser. Dried apricots, almonds, candied oranges, prunes, cinnamon and star anise... So many flavors that blend perfectly in this cake with honey flavors.
And if you're too lazy to make it yourself, you can always get it ready-made in Eric Kayser's bakeries in Paris!
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Eric Kayser's gingerbread recipe with dried fruits
Preparation: 15 minutes over 2 days
Cooking time: 2 hours and 5 minutes
Infusion: 24 hours
Ingredients:
140g of flour
15g of potato starch
½ sachet of baking powder
1 level teaspoon of bicarbonate of soda
2 tablespoons of rum
30g diced dried apricots
30g of diced candied oranges
30g diced pitted prunes
30g of whole almonds
For the syrup :
80g powdered sugar
80g of honey
4 star anise (star anise)
¼ teaspoon of allspice
½ stick of cinnamon
Preparation:
The day before, prepare the syrup. Put all the syrup ingredients in a saucepan and simmer for 5 minutes on low heat with 12cl of water. Leave to infuse for 24 hours.
The next day. Filter the syrup with a tea strainer.
Preheat the oven to 160°C (th. 5-6).
In a large bowl, mix the flour with the cornstarch, baking powder and bicarbonate. Add the syrup, then mix well with a whisk.
Pour in the rum, then fold in the fruit and almonds with a flexible spatula.
Butter the cake pan and line the bottom and sides with parchment paper.
Pour in the batter and bake for 2 hours.
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Location
Eric Kayser
85, Boulevard Malesherbes
75008 Paris 8
Official website
www.maison-kayser.com
