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Gingerbread from Lucerne (luzern)

  • 4 1/2 dl fresh cream
  • 3 lemons; juice to sour the cream
  • 120 grams pear puree
  • 200 grams sugar
  • 10 grams mixed spices; star aniseed, cloves, cinnamon, ginger
  • 5 grams bicarbonate of soda
  • 500 grams whole wheat flour
  • 150 grams walnuts; roughly crushed

Units: 100 g = 3 1/2 oz 1 dl = 3 1/2 fl oz = 2/5 cup 180 = 350F 200 = 400F 230 = 450F 250 = 475F 2.5 cm = 1 inch 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. Fill a flan ring (24 cm diameter, 6 cm high) and bake in the oven for 50 minutes at 190 oC. Serve cold.

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