Gingerbread from Lucerne (luzern)
Ingredients
- 4 1/2 dl fresh cream
- 3 lemons; juice to sour the cream
- 120 gram pear puree
- 200 gram sugar
- 10 gram mixed spices; star aniseed, cloves, cinnamon, ginger
- 5 gram bicarbonate of soda
- 500 gram whole wheat flour
- 150 gram walnuts; roughly crushed
Instructions
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.