Buy all ingredients right below the recipe
Ingredients
- 400 g plain wheat flour
- 300 g sour cherry jam
- 200 g soft butter (and a little more for the pan)
- 200 g caster sugar
- 15 g baking cocoa
- 12 g baking powder
- 5 g gingerbread spice
- 250 ml lukewarm whole milk
- 1 egg (size M)
Method
- 1Preheat the oven to 180 °C top/bottom heat. Grease a baking pan with butter and dust with coarse flour.
- 2Place all ingredients except the jam in a food processor and mix on medium speed for approx. 3–4 minutes until a smooth dough forms. Pour the dough evenly into the prepared pan and smooth it out. Fill the sour cherry jam into a piping bag and pipe a diagonal lattice pattern onto the raw dough.
- 3Place the pan in the preheated oven and bake for approx. 20 minutes. Let the finished gingerbread cool in the pan before cutting it into even pieces.
- 4Tip: For an even more intense aroma, you can mix half a teaspoon of ground cinnamon into the dough. Instead of sour cherry jam, any jam with a strong, tart note is suitable (e.g., redcurrant jam). You can check if the cake is done with the skewer test: if no liquid dough sticks to a wooden skewer inserted into it, the gingerbread is ready.
