Lebkuchen -

Lebkuchen

These sweet and spicy cakes, a speciality of Nuremberg in Bavaria, are traditionally baked at Christmas. In German, their name means "cake of life"

Ingredients

115g/4oz/1 cup blanched almonds, finely chopped
50g/2oz/ ⅓ cup candied orange peel, finely chopped
Finely grated rind of ½ lemon
3 cardamom pods
5ml/1 tsp cinnamon
1.5ml/ ¼ tsp nutmeg
1.5ml/ ¼ tsp ground cloves
2 eggs
115g/4oz/scant ¾ cup caster sugar
150g/5oz/1 ¼ cups plain flour
2.5ml/ ½ tsp baking powder
rice paper (optional)

For the icing

½ egg white
75g/3oz/ ¾ cup icing sugar, sifted
5ml/1 tsp white rum

Details

Makes: 20

Method

1. Preheat the oven to 180'C/350°F/ Gas 4. Set aside some of the almonds for sprinkling and put the remainder in a bowl with the candied orange and lemon rind.


2. Remove the black seeds from the cardamom pods and crush using a pestle and mortar. Add to the bowl with the cinnamon, nutmeg and cloves and mix well.


3. Whisk the eggs and sugar in a mixing bowl until thick and foamy. Sift in the flour and baking powder, then gently fold into the eggs before adding to the nut and spice mixture.


4. Spoon dessertspoons of the mixture on to sheets of rice paper, if using, or baking paper placed on baking sheets, allowing room for the mixture to spread. Sprinkle over the reserved almonds.


5. Bake for 20 minutes, until golden. Allow to cool for a few minutes, then break off the surplus rice paper or remove the biscuits from the baking paper and cool on a wire rack.


6. Put the egg white for the icing in a bowl and lightly whisk with a fork. Stir in a little of the icing sugar at a time, then add the rum. Drizzle over the lebkuchen and leave to set. Keep in a tin for 2 weeks before serving.

Related food category:

• Dessert