Gingerbread, honey-based, fasting version
Description
Homemade baked treat for tea. During preparation, you'll notice the batter is liquid—don't be alarmed and don't add flour; the gingerbread will turn out deliciously soft. The generous amount of nuts, honey, cocoa, and cinnamon will give it a truly unique flavor. Be sure to try baking it according to my recipe. Adjust baking time according to your oven's capabilities. Check with a wooden skewer; if it comes out dry, the gingerbread is ready. I'd love to see your photos and feedback! Good luck. Serve warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
1. Prepare the ingredients for the gingerbread cake. Let's get started.
- 2
Step 2
2. In a saucepan, combine water, honey, sugar, and vegetable oil. Heat the mixture to 60 degrees, stirring occasionally, until the sugar dissolves and the honey (if not liquid) melts.
- 3
Step 3
3. In a bowl, combine flour with baking powder, cocoa powder, and cinnamon. Mix well with a dry spoon.
- 4
Step 4
4. Chop the walnuts. Combine the liquid and dry mixtures, mix well, and add the walnuts during the process. The batter should not be thick, but rather more on the liquid side. Do not add more flour than specified in the recipe, so that the gingerbread cake turns out soft and airy.
- 5
Step 5
5. The dough is ready.
- 6
Step 6
6. Line the baking pan with parchment paper or grease it with vegetable oil. Pour in the batter and bake the cake in a preheated oven at 180°C for 30-40 minutes.
- 7
Step 7
7. The gingerbread cake is ready! For a shiny top, brush the cake with any sweet jam.