There are certain flavours and aromas that I will always associate with Christmas. Like cinnamon, oranges, anise, honey.. And a good gingerbread is a perfect combination of them all. This cake is quite extraordinary as it contains mainly rye flour. It makes it a bit denser, but it is a delicious cake. The combination of flavours will make everyone happy that Christmas is coming, even if it rains outside. It is an easy cake and it’s perfect to make when you are waiting for a recipe for an aged gingerbread (coming next week!) or to change into muffins and take for your work Christmas party.
This weekend I go fully on with baking gift cookies and will share the results very soon. It’s about time to start after all 🙂
adapted from Christophe Felder
For the cake:
- 100 ml milk,
- 1 tbsp. star anise,
- 240 g honey,
- 25 g all-purpose flour,
- 150 g rye flour,
- 25 g potato starch,
- 11 g baking powder,
- 1 tsp. cinnamon,
- 1 tsp. allspice,
- 240 g orange marmalade,
- 2 eggs,
- 80 g butter, softened,
- 1 tsp. salt.
For the glaze:
- 200 g apricot preserve,
- 3 tbsp. orange marmalade.
- Bring the milk to boil in a small pan. Add the star anise, remove from the heat and infuse for 10 minutes.
- Warm the honey over a small heat.
- Whisk both types of flour, potato starch, baking powder, cinnamon and allspice in a big bowl.
- Add warm honey and marmalade to the dry ingredients and beat with a wooden spoon until smooth.
- Stir in the eggs, butter and salt.
- Strain the milk to the mixture and mix until fully incorporated.
- Pour the batter into a 24 cm rectangular baking shape.
- Bake for an hour at 170 degrees in the middle of an oven. Check if it’s ready with a wooden skewer.
- Let it cool for 5 minutes in a shape.
- When cooled, spread the apricot jam mixed with orange marmalade on top.