Advent gingerbread from the tray

Ingredients for 1 servings:

• 250 g raw cane sugar
• 1 pinch of vanilla
• 1 pinch of cinnamon
• 300 g spelt flour (wholemeal)
• 1 packet of baking powder
• 75 g hazelnuts, chopped
• 75 g almonds, chopped
• 4 tbsp cocoa powder
• 1 pack of gingerbread spice
• 250 ml milk
• 150 g butter, alternatively 100 ml rapeseed oil with butter flavor
• 3 tbsp honey
• 4 eggs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

With Thermomix version

Mix the sugar, vanilla, cinnamon, flour, baking powder, nuts, cocoa, and gingerbread spice. Heat the milk, but do not boil it. Add the butter, and once it has melted, let it cool for about 15 minutes. Stir it into the flour and spice mixture and mix immediately. Then add the eggs and honey. You want a smooth batter, so mix for at least 5 minutes. For the Thermomix: Mix all ingredients except the milk and butter for 3 minutes on speed 4. Then add the milk and butter and mix for 5 minutes at 37°C speed 4. Gradually add the honey and eggs and mix everything for another 5 minutes on speed 4. Spread the mixture onto a baking tray (drip tray) lined with baking paper, spread it evenly, and bake for 20 minutes at 200°C fan oven. Once cooled, the cake can be covered with chocolate coating, decorated with whole almonds or other nuts, and cut into diamonds or rectangles. Perfect also for those who don’t eat gingerbread.