Supplies
- 125g (4.4 oz.) rye flour
- 125g (4.4 oz.) T65 wheat flour
- 11g (0.4 oz.) baking powder
- 1 tbsp. baking soda
- A few drops apple cider vinegar
- 30cl (1 oz.) coconut milk
- 3 tbsp. gingerbread spices blend
- 1 zest orange
- 1 zest lime
- 50g (1.7 oz.) candied ginger + a few more grams for presentation
- 50g (1.7 oz.) molasses
- 125g (4.4 oz.) maple syrup
- 1 pinch salt
- Sunflower oil to grease the mold
- Apple preserve as a side dish
Étapes
- In a large mixing bowl, mix both rye and wheat flours, the baking powder, baking soda, salt, spices and zests.
- In a saucepan, heat and mix the coconut milk, molasses and maple syrup. When homogenous, remove from fire and add to the mixing bowl.
- Beat the mix with care. Add the candied ginger and vinegar. Stir again.
- Grease a cake mold with sunflower oil and pour in the batter.
- Bake for 45 minutes in hot oven (preheated to 180°C or 350°F).