• Prep Time:
  • Cooking Time:
  • Serves: 1 Bread

Gingerbread From Lucerne

  • Recipe Submitted by on

Category: Desserts, Breads, Swiss

 Ingredients List

  • 4 1/2 dl Fresh cream
  • 3 Lemons; juice
  • - to sour the cream
  • 120 g Pear puree
  • 200 g Sugar
  • 10 g Mixed spices; star aniseed,
  • - cloves, cinnamon, ginger
  • 5 g Bicarbonate of soda
  • 500 g Whole wheat flour
  • 150 g Walnuts; roughly crushed


(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 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.

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