Daring Bakers December 2014
For the month of December, Andrea from 4pure took us on a trip to the Netherlands. She challenged us to take our taste buds on a joyride through the land of sugar and spice by baking three different types of Dutch sweet bread.
I choose to make Sugar- free Peperkoek.
2 cups (480 ml) (8¾ oz) (250 gm) whole-wheat flour
¾ cup plus 1 tablespoon (200 ml) milk
1 large egg
4½ tablespoons (100 gm) honey
2 tablespoons (30 ml) apple butter OR butter
2 teaspoons (10 ml) (1/3 oz) (10 gm) baking soda
pinch of salt
2 tablespoons (30 ml) (1 oz) (30 gm) ground gingerbread spices
Preheat oven to moderate 350°F/180°C/gas mark 4 and line a 30cmx12 cm (12“x5“) baking tin with parchment paper.
Heat the milk in a small saucepan. When it is almost boiling add the apple butter and honey.
Whisk very well.
Using a bowl and a whisk OR in the bowl of the kitchen-aid machine place the egg and spices and turn it on (low speed). Pour the milk mixture into the bowl while the machine is mixing.
Add the whole-wheat flour to the mixture, one tablespoon at a time while whisking, when done add the pinch of salt mix for a few seconds until combined.
Pour into the baking tin and bake in a preheated moderate 350°F/180°C/gas mark 4 oven for 50 minutes until done.
Take the cake out of the oven, allow to cool in the pan for 5 minutes
After the 5 minutes take the cake out of the pan and let the cake cool down to room temperature before serving.