Gingerbread from lucerne (luzern)

1 Bread

Ingredients

Quantity Ingredient
4½ decilitre Fresh cream
3 Lemons; juice to sour the cream
120 grams Pear puree
200 grams Sugar
10 grams Mixed spices; star aniseed, cloves, cinnamon, ginger
5 grams Bicarbonate of soda
500 grams Whole wheat flour
150 grams Walnuts; roughly crushed

Directions

(Units: 100 g = 3½ oz; 1 dl = 3 ½ fl oz = ⅖ cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2½ cm = 1 inch)

Gingerbread from Lucerne, the story: There has always been a place for gingerbread on market stalls and at fairs. It was customary for a young man to offer his sweetheart a gingerbread cake, which she would acceptwith delight. Since the Middle Ages, Lucerne has seen the creation of a large number of such delicacies influenced by its governors and merchants.

The recipe:

Add the lemon juice to the cream and leave for a few minutes. Mix together the cream, pear puree sugar, mixed spices and bicarbonate of soda. Add the flour. Mix until well blended and then add the nuts.

Fill a flan ring (24 cm diameter, 6 cm high) and bake in the oven for 50 minutes at 190 oC.

Serve cold.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19

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