Silesian carrot gingerbread

Ingredients for 1 servings:

• 250 g beetroot syrup
• 100 g sugar
• 1 pinch of cinnamon
• 1 pinch(s) clove(s), ground
• ½ tsp lemon(s), grated zest of an organic
• 20 g cocoa powder (baking cocoa)
• 250 g carrot(s), grated
• 75 g candied lemon peel
• 75 g candied orange peel
• 100 g fig(s)
• 75 g almond sticks
• 100 g currants
• 500 g flour
• 1 packet of baking powder
• 20 almonds, peeled and halved
• 100 g powdered sugar
• 2 tbsp lemon juice
• 2 tbsp water, hot
• Fat, for the baking tray or baking paper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a recipe from Grandma Gertrud from Breslau

Briefly boil the beetroot syrup with 80g of sugar, remove from the heat, let cool slightly, and transfer to a large bowl. Stir in the cinnamon, cloves, lemon zest, cocoa, and grated carrots. Sprinkle the candied lemon peel, candied orange peel, and figs with the remaining 20g of sugar and finely chop. Stir the candied lemon peel and fig mixture, the slivered almonds, and currants into the batter. Now mix the flour with the baking powder and stir in well. Grease a baking tray or line it with baking paper and spread the batter onto the baking tray. Score the batter into approximately 40 pieces with a knife and press an almond half onto each piece. Bake the gingerbread dough in a preheated oven at approximately 175°C (convection oven) for approximately 30 minutes. Please note that the baking time always depends on the oven. Glaze: Mix the powdered sugar with water and lemon juice and spread over the still lukewarm gingerbread.