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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
German Lebkuchen slice
- 70 grams dark chocolate melts
- 20 grams butter, softened
- 200 grams icing sugar, sifted
- 2 eggs
- 70 grams ground hazelnuts
- 2 teaspoons rum or apple juice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon mixed spice
- 250 grams plain flour
- Preheat oven to 180 degrees Celsius.
- 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.
- Bake in pre-heated oven for 20-30 minutes or until a skewer inserted into the centre comes out clean.
- Cool the gingerbread cake in the tin.
- 180 grams icing sugar, sifted
- 6 tablespoons orange juice or water
- 125 grams candied ginger, chopped
- In the meantime mix together icing sugar and orange juice. Spread icing evenly over cake.
- Chop candied ginger and sprinkle over the icing. Let set before cutting into squares.