Cheese calculator
Winemaking
This gingerbread was created with all those “sudden” holiday situations in mind—when someone in the family remembers about the cake… the day before Christmas Eve. It’s quick, simple, and doesn’t require aging, while impressing with its moist texture and deep, spiced flavor. Interestingly, carrot gingerbreads have their roots in Scandinavian cuisine, where vegetables have long been used to naturally moisten baked goods—long before it became a culinary trend. Carrot keeps the cake fresh for a long time, and the flavor only improves with time. The perfect “last-minute” gingerbread that tastes like it was planned weeks in advance.
Przepis na piernik nowopolski
Preparation:
- In a large bowl, whisk together the flour, cocoa, baking soda, baking powder, and gingerbread spice.
- In another bowl, beat the eggs with the sugar until pale and fluffy.
- Add the honey, oil, plum butter, and orange zest and mix thoroughly.
- Combine the dry ingredients with the wet and gently fold with a spatula, just until combined.
- Add the grated carrot and mix briefly.
- Transfer the batter to a loaf pan lined with baking paper.
- Bake at 180°C for 40–50 minutes, until a toothpick comes out clean.
- In a saucepan, warm the milk, add the broken chocolate, and stir until you get a smooth glaze.
- Pour the chocolate glaze over the cooled gingerbread and decorate with dried fruits and nuts.
Enjoy! ...because homemade is better!
