Gingerbread and ginger snaps are for me the ‘symbols’ for Christmas. And a whole year I am waiting that they appear in the supermarkets. Normally that is around the end of August. But of course I would not eat them already. Christmas feeling in August on a hot beach doesn’t suite me.
Instead, I start to bake them by my own in the end of November, beginning of December. Now is the right time to eat for breakfast a slice of gingerbread or in the afternoon dip in the hot chocolate a ginger snap. A candle and a nice book sitting in a cozy chair… what is more comfortable?
I had a look at many recipes for gingerbread and ginger cookies or snaps. Most of them are shaped in figures, I wanted something different. So I made my own recipe, put even some apricots jam in the middle to give some extra moisture and decorated like it came into my mind.
I made this now twice just in one week and different non-paleo people tried them. I can’t prepare the gingerbread as fast as it disappears. They all love it and they ‘gobble’ it nearly.
This cake is a great idea for a Sunday afternoon bake with a friend or even with children. The sticky dough will give a lot of fun to the little ones.
Enjoy it!
- 200 gr all purpose paleo flour
- 100 gr almond meal
- 70 gr chopped almonds
- 1 tsp baking soda
- 1 tbsp ginger cake spice
- 125 gr coconut flower sugar
- 125 gr raw honey
- 1 egg
- 1 tsp bourbon vanilla
- 1 tbsp rum (optional)
- 5 tbsp apricots jam
- 100 gr dark chocolate (95%)
- 20 gr chopped pistachios
- 20 gr sliced almonds
- In a milk pot melt the raw honey, the coconut flower sugar, Rum and vanilla. Set aside and let it cool.
- Preheat the oven to 175°C/350°F.
- In a big bowl add all the other dry ingredients and mix well. Make a well in the middle and add the egg and the honey-sugar-mixture. Stir and then knead the dough well until all is smooth and well mixed. The dough is very sticky!
- On a baking tray place a parchment paper. Transfer the gingerbread dough on the tray and spread it evenly. As it is very sticky, use a spatula dipped into water previously.
- Slide the tray into the oven and bake for 25 minutes. After 20 minutes prick a tooth pick in the middle of the cake, if it comes out clean the cake is ready.
- Transfer the cake on a cooling rack and let it cool for a while.
- When the cake is still warm cut the cake horizontal into a bottom and upper half. On the bottom part spread the apricot jam evenly. Transfer the upper part back to the bottom part and let the cake cool out completely.
- When the cake is cool, in a melting pot melt the chocolate and spread it all over the upper part and sides of the gingerbread cake. Decorate with sliced almonds and chopped pistachios on the warm chocolate.
- Let the chocolate harden in a cool place (but out of the fridge). Slice into pieces and serve with hot chocolate, tea or coffee.
If you don't like apricot jam, you can use any other. But the taste naturally will alter.
Instead of raw honey you can use also maple syrup. The taste is a little different but still great.
If you don't have ginger cake spice, you can use also pumpkin cake spice. It's nearly the same taste.
For decoration, you can use any other kind of chopped (or not) nuts.
