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Nut Gingerbread
Ginger powder is perfect for baking, it tastes spicier than fresh, goes well with cardamom and cinnamon, gives baked goods a pleasant tart aroma and a slightly burning spicy taste.
How to cook Nut Gingerbread
Step 1
Preheat oven to 160°C. Line a baking sheet with baking paper. Chop the nuts in a blender. In a large bowl, combine flour, cocoa, ginger, cardamom and ground nuts.
Step 2
In a separate bowl, beat the eggs with sugar into a fluffy foam, the volume of the mass should increase several times. Pour in the rum. Gently fold the nut-flour mixture into the egg mixture in several batches, mixing with a spatula in a “folding” motion each time to keep the mass airy.
Step 3
Spread the batter on a baking sheet in a layer about 1.5 cm thick, flatten lightly with a spatula and bake until done, about 30 minutes. Cool the finished cake, sprinkle with powdered sugar and cut into small squares.
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