Name: Gingerbread from Lucerne (luzern)
Ingredients: 4 1/2 dl fresh cream; 3 lemons; juice to sour the cream; 120 gram pear puree; 200 gram sugar; 10 gram mixed spices; star aniseed, cloves, cinnamon, ginger; 5 gram bicarbonate of soda; 500 gram whole wheat flour; 150 gram walnuts; roughly crushed

Gingerbread from Lucerne (luzern)

Ingredients

4 1/2 dl 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

Instructions

Units: 100 g = 3 1/2 oz 1 dl = 3 1/2 fl oz = 2/5 cup 180 = 350F 200 = 400F 230 = 450F 250 = 475F 2.5 cm = 1 inch 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.