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Gingerbread - Lebkuchen Elise

 
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Serving size: Serves 10 or more
Cuisine type: German
Cooking time: Less than 60 minutes
Course: Dessert

INGREDIENTS

4 eggs
1 cup (160g) icing sugar
pinch cloves
pinch nutmeg
1 scant Tablespoon cinnamon
pinch of salt
grated rind of 1 lemon
1½ cups (180g) almond meal
1½ cups (180g) hazelnut meal
120g candied lemon peel (zitronat)*
80g candied orange peel (orangeat)*

Traditional icing:
1¼ cups (200g) sifted icing sugar
1/3 cup (35g) cocoa powder
30g copha
5 Tablespoons hot water

Preferred icing:
2 cups (320g) icing sugar
2 tablespoons rum
1 tablespoon hot water
1 cup (160g) blanched almonds
METHOD

Preheat oven to 200°C. Grease and line a (20 x 30cm) slice tin.
Beat eggs with icing sugar until foaming. Fold through spices, lemon rind, almonds and hazelnuts into the mixture.

Finely chop the candied peels and fold through mixture. Spread dough into prepared pan (mixture should be about 1 cm high). Bake for 25 minutes. Cool slightly before removing from tin and cutting into 4cm x 8cm pieces. Ice and decorate with halved almonds.

For the icing:
Combine all ingredients. Mix until smooth.

NB: Candied lemon and orange peel can be substituted with 200g mixed peel.
 
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