Japanese Gingerbread Recipe
Gingerbread, a classic of the festive season, is reinvented with a Japanese twist. This version, subtly flavored with white miso and ginger, offers a perfect balance of sweetness and umami. Easy to prepare, this moist and comforting cake is ideal to accompany a cup of tea or to surprise your guests with original flavors.
- Prep Time
- 15 minutes
- Cooking Time
- 45 minutes
- Servings
- 6
Ingredients
- 250 g flour
- 150 g honey (ideally from flowers or acacia)
- 100 g brown sugar (or muscovado sugar)
- 10 cl milk (or plant milk, such as soy or oat milk)
- 2 tablespoons white miso
- 1 tablespoon freshly grated ginger
- 1 teaspoon cinnamon powder
- 1 teaspoon 4-spice blend
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon black sesame seeds (optional, for decoration)
Directions
- Preheat oven to 160°C (fan-assisted). Butter and flour a cake tin or line with parchment paper.
- In a small saucepan, heat honey over low heat until liquid, then remove from heat.
- In a bowl, mix the white miso with the milk until smooth. Add the warm honey and stir.
- In a large bowl, sift flour, baking powder, spices (cinnamon, 4-spice) and salt.
- Pour the liquid mixture (honey, miso, milk) into the dry ingredients, mixing gently with a spatula. Add brown sugar and grated ginger. Mix until smooth and homogeneous.
- Pour batter into prepared pan. Smooth the surface with a spatula and sprinkle with black sesame seeds if desired.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the gingerbread from the oven and leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
