Lozärner Läbchueche – Gingerbread Cake

Let’s begin with a classic one I learned from my mother: Gingerbread Cake from Lucerne!


2.5dl (or 1 cup) coffeecream
300g (or 1.5 cups) white sugar
1 pack (20g) gingerbread spices (cilantro, star anise, anise, cinnamon, cloves, ginger)
200g pear honey (basically half a pot – it also works well with birnweggen filling, and may work with molasses?)
1 little glass of kirsch
1/2dl (0.2 cup) of strong, cold coffee
1 pack (15g) baking powder
350g (2.7 cups) sieved flour


Preheat oven to 200°C (392°F). Blend everything and put the mixture in a greased and floured springform pan of 24cm (or wherever you would bake a cake in – I for example don’t have a springform pan but a rectangular baking dish and it still works wonderfully). Bake for 55 minutes and serve with whipped cream!


(And to be completely honest with you: I changed the recipe an tiny bit in these images. I didn’t have enough flour left, so I used 50g of ground almonds.)


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