LES HOTELS
PARIS RIVE GAUCHE

The recipe

Cooking time: 2 hours

Ingredients:
*625 g of miel
*625g of flour or rye flour
*65g of sugar
*300g of water
*1 vanilla pod
*1 teaspoon of cinnamon
*1 teaspoon of coriander
*1 teaspoon of cumin
*1 teaspoon of green aniseed
*1 teaspoon of ginger
*1 teaspoon of nutmeg
*10g bicarbonate of soda

Preparation: Tip: put some water in the drip pan at the bottom of the oven

 Preheat the oven to 130°C

 Smear the inside of the mould with butter and flour

 Mix the flour, sugar and spices

 Mix everything together with the honey and warm water

 Pour the mix into the mould

 Cook for one hour at 130°C

 Cover with aluminium foil

 Cook for another hour at 180°C
Tip: wrap the gingerbread in aluminium foil when taking it out of the oven to keep it moist and succulent.

Cook’s tip: this cake is great with Roquefort cheese… cook’s honour!