Author Notes
Mmmh, Lebkuchen! Sometimes also called ‘Honigkuchen’ or ‘Pfefferkuchen’ which translate as honey or pepper cake, the ginger bread-like cake knows many varieties. Medieval monks in Franconia, Germany invented Lebkuchen. Nürnberg (Nuremberg) is the sweet baked good’s most famous exporter today, having started in 1395. No matter what the exact number of variations is, the mix of spices is key. This recipe is very enjoyable as it makes a large batch and is easy to make as you don’t have to roll or form by hand. —Kristin Buesing
Ingredients
- German Lebkuchen slice
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70 grams
dark chocolate melts
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20 grams
butter, softened
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200 grams
icing sugar, sifted
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2
eggs
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70 grams
ground hazelnuts
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2 teaspoons
rum or apple juice
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1 teaspoon
ground cinnamon
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1 teaspoon
ground ginger
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1/2 teaspoon
mixed spice
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250 grams
plain flour
- Lebkuchen icing
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180 grams
icing sugar, sifted
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6 tablespoons
orange juice or water
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125 grams
candied ginger, chopped
Directions
- German Lebkuchen slice
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Preheat oven to 180 degrees Celsius.
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For the dough, melt chocolate in a water bath, set aside. In a a stand mixer beat butter and icing sugar until pale and creamy. Add all other ingredients and mix until combined. Spread dough into a Swiss roll tin (30x 24cm), smooth top.
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Bake in pre-heated oven for 20-30 minutes or until a skewer inserted into the centre comes out clean.
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Cool the gingerbread cake in the tin.
- Lebkuchen icing
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In the meantime mix together icing sugar and orange juice. Spread icing evenly over cake.
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Chop candied ginger and sprinkle over the icing. Let set before cutting into squares.
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