Gingerbread with Bordier Chocolate Butter and Mandarin Orange Zest

Serves 4

Ingredients:

180 g ¾ cup white flour

70g / 1/3 cup buckwheat flour

120 ml / ½ cup milk

220g / 1 cup honey

50g / 1 ¾ oz. light brown sugar

½ packet baking powder

90g / 1/3 cup Bordier Chocolate Butter

2 heaping tsp. cinnamon

50g / 1 ¾ oz. mandarin orange zest

1 tsp. vanilla powder

1 pinch baking soda

1 egg

 

Preparation:

Preheat the oven to 180°C / 350°F.

In a saucepan melt the honey, sugar and milk together until they come to a boil. Remove from heat and fold in the butter, cubed.

In the meantime, mix the flour, spices, baking powder and baking soda.

Form a well in the center of the dry mixture and pour in the melted mixture from the saucepan, then add the egg.

You may taste to check the seasonings keeping in mind that their taste will be a bit stronger once cooked.

Pour the batter into a greased mold and bake for at least 30 minutes. Keep an eye on the baking time, checking for doneness every 5 minutes. The tip of a knife, when inserted, should come out clean when baked.