Rich Honey Gingerbread

Recipe courtesy of The French Pastry School - Chicago, IL





Honey 315 g/11.1 oz. 1 cup

Brown sugar 35 g/1.26 oz. 3 Tbls

Whole eggs 2 eggs 2 eggs

Whole milk 90 g/3.15 oz. 1/3 cup + 1 Tbls

Whole wheat flour 110 g/3.95 oz. ¾ cup + 1 Tbls

Rye flour 110 g/3.95 oz. 1 cup

Baking powder 10 g/0.36 oz. 1 Tbls

Ground cinnamon 1 g/0.032 oz. ½ tsp

Ground nutmeg 1 g/0.032 oz. ½ tsp

Ground anise 1 g/0.032 oz. ½ tsp

Ground cloves 1 g/0.032 oz. ½ tsp




Preheat the oven to 340°F/170°C.

Combine the honey and brown sugar in a pot. Bring to a low simmer. Remove from the heat and set aside.

Whisk together the eggs and milk into a mixing bowl.

Sift together the flours, baking powder and spices.

Using a whisk, slowly add the egg and milk mixture to the flour mixture. Whisk gently until just combined.

Whisk in the warm honey mixture until just combined.

Pour the batter into the moulds, ¾ of the way full.

Bake for 25-28 minutes until a toothpick inserted in the center comes out clean.

Cool for 30 minutes and then unmould.

Note: Whole wheat flour can be substituted for the rye flour. Nuts or chopped, candied citrus peels can also be added to the mix.

Download the recipe pdf here.


Watch out recipe demonstration on the Silpat Youtube channel!

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