For several years now we have shared a great love for my favorite gingerbread recipe, the one of my dreams. Many of you have already tested and adopted it.
I also like to regularly offer you variations of this recipe, changing the flavours, the flours.
There is a recipe that has resisted me for a very long time. It is that of the nonnettes, these gingerbread rolls topped with orange jam. I tried a lot of recipes and tricks, but inevitably… the jam falls all the way down the cake.
But, that’s it, I finally found the solution. Do you remember that jam cake? So I took up the trick of cooking in two stages. Yahoo!!! The jam, even put in very generous quantities, stays in its place.
150 g T65 flour
100g buckwheat flour
70 g of sugar
1 tsp baking soda
150ml orange juice
1 tsp gingerbread mix
bitter orange marmalade (recipe here)
Preheat the oven to 170°C.
Lightly heat the orange juice, honey and butter in pieces, so that the butter melts. Let cool down.
Add the flours, sugar, baking soda and spices. To mix together.
Spoon some batter into the bottom of 12 silicone muffin cups.
Bake for approximately 12 minutes. The dough should be cooked just enough to allow the marmalade to stay in place.
Put a nice teaspoon of marmalade in the center of each muffin.
Cover with the rest of the dough.
Bake for another 20 to 25 minutes.
Let cool before unmolding.
2 tbsp icing sugar
a splash of orange juice
Mix the sugar and the orange juice so as to have a texture fluid enough to cover each muffin with a thin layer.
Let dry. Resist until the next day to taste.
To finish: you can absolutely choose other jams to garnish the nonnettes. Next time I will try with blueberries.
I think you could easily make mini muffins the same way. Or why not a large gingerbread to share.