Provence Gingerbread

Laurence Roche, a beekeeper based in Vachères at the Hameau de Pichovet, invites us to try her recipe for homemade gingerbread. A delicacy from Provence that she prepares with her own honey.
By Laurence Roche

1 – Preheat the oven to 150°C.

2 – Heat the milk until it is lukewarm. Be careful not to bring to the boil.

3 – Add the honey, still making sure not to bring the mixture to the boil.

4 – In a bowl, mix together the flour, spices and a pinch of salt.

5 – When the mixture is evenly blended, gently add it to the milk and honey mixture, which has been taken off the stove.

6 – Combine until smooth.

7- Fill to 2/3 two small individual molds or a large cake tin.

8 – Cooking time is 20 minutes. To be sure it’s done, insert a knife in to the gingerbread, it should come out sticky. Leave to rest for 30 minutes before serving. If properly wrapped, your gingerbread will keep for 1 to 2 months.

200ml milk
300g honey
250g flour
1 tsp. cinnamon
1 tsp. ginger
1 tsp. allspice
1 tsp. green aniseed
1 tsp. baking soda
Le pain d'épice de Provence
Le pain d'épice de Provence

Une recette de l'apicultrice Laurence Roche

Photographie Mélody Kandyoti

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