Title: Gingerbread From Lucerne (Luzern)
Categories: Bread Dessert Switzerland
Yield: 1 Bread

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.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Typed for you by Rene Gagnaux @ 2:301/212.19

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