Orange and speculoos gingerbread made with olive oil
Ingredients
For
6
personnes
- 1 untreated organic orange
- 15 cl of milk
- 5 cl of water
- 160g of mild-flavoured olive oil
- 320g of runny honey (such as acacia honey)
- 60g sugar
- 100g of speculoos
- 160g rye flour
- 160g of wheat flour
- 2 teaspoons of baking powder
Tip
Gingerbread – a cosy recipe that’s ideal for winter! The combination of French olive oil, with its subtle flavour, and spices is simply perfect. Gingerbread will keep for a few days if wrapped in aluminium foil or cling film. Recipe idea… Orange cakes made with olive oil are delicious… discover our other recipes: > Orange, amaretto and olive oil cake > Orange and bergamot cake with olive oil
Instructions
- Preheat your oven to 160°C.
- Wash the orange and then zest it
- In a saucepan, heat the milk, water, olive oil and orange zest over a low heat. Leave to simmer for 5 minutes.
- Meanwhile, blend the speculoos biscuits. Mix them in a large mixing bowl with the flours, baking powder and sugar.
- Gradually pour the liquids onto the flour, stirring gently.
- Pour the mixture into a greased loaf tin and bake for about 1 hour and 10 minutes. Leave to cool completely before serving.
Tip
Gingerbread – a cosy recipe that’s ideal for winter! The combination of French olive oil, with its subtle flavour, and spices is simply perfect. Gingerbread will keep for a few days if wrapped in aluminium foil or cling film. Recipe idea… Orange cakes made with olive oil are delicious… discover our other recipes: > Orange, amaretto and olive oil cake > Orange and bergamot cake with olive oil
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
You might also be interested in
Spiced chocolate and pumpkin brownies