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🍰 Long-lasting Pepper Cake with Fermentation

86 kcal · 30 min · 4 servings

Ingredients

• 10 g potash
• 0.5 organic lemon
• 30 g honey
• 50 ml black tea
• 100 g sugar
• 25 g lactose
• 60 g goose fat (without salt and spices) or margarine
• 125 g chopped almond kernels
• 400 g whole wheat flour
• 1 tsp vanilla sugar
• 2 tsp ground cinnamon (Ceylon)
• 0.25 tsp ground clove
• 0.25 tsp ground anise
• 0.5 tsp ground cardamom
• 1 pinch mace
• 1 pinch cayenne pepper

Instructions

1. 1. Dissolve the potash (an old leavening agent) in three tablespoons of warm water.
2. 2. Rinse the lemon under hot water and dry it.
3. 3. Finely grate the lemon zest and place it in a bowl.
4. 4. Heat the honey together with the tea in a pot.
5. 5. Stir the sugar, milk sugar, and lard into the warm honey-tea mixture while stirring constantly.
6. 6. Remove the pot from the heat once the ingredients are well warmed and mixed.
7. 7. Pour the mixture into a large mixing bowl.
8. 8. Add the chopped almonds and wholemeal flour to the lemon zest.
9. 9. Add the vanilla sugar, cinnamon, ground cloves, anise, ground cardamom, ground mace, and cayenne pepper.
10. 10. Mix all the dry ingredients and spices thoroughly.
11. 11. Pour the dissolved potash into the spice mixture.
12. 12. Pour the honey-milk sugar-lard mixture in as well.
13. 13. Knead everything into a firm dough using the dough hooks of a hand mixer on a low setting.
14. 14. Place the dough into a clean bowl.
15. 15. Lightly dust the surface of the dough with a little flour.
16. 16. Cover the bowl tightly with cling film.
17. 17. Let the dough stand at room temperature for at least one week, preferably up to six weeks.
18. 18. During this time, the dough ferments, creating lactic acid bacteria that leaven it and add flavor.
19. 19. Knead the fully fermented dough briefly.
20. 20. Place the dough onto a sheet of cling film.
21. 21. Lightly dust the dough with flour.
22. 22. Cover the dough with a second sheet of cling film.
23. 23. Roll the dough out on a work surface to a thickness of about five millimeters.
24. 24. Remove the top layer of cling film from the dough.
25. 25. Cut the dough into thirty rectangles or rhombuses.
26. 26. For the Advent season, cut out Christmas shapes as desired or form walnut-sized balls.
27. 27. Line a baking tray with baking paper.
28. 28. Place the pepper cakes on the tray with a spacing of about four centimeters.
29. 29. Preheat the oven.
30. 30. Bake the pepper cakes at 180 degrees Celsius conventional heat, 160 degrees Celsius fan-forced, or gas mark 2 to 3.
31. 31. Bake them for eight to twelve minutes depending on thickness.
32. 32. Remove the pepper cakes from the oven.
33. 33. Let them cool briefly on the tray.
34. 34. Release the cookies from the tray.
35. 35. Let them cool completely on a wire rack.

Nutrition per serving

• kcal: 86
• Protein: 2 g · Fett/Fat: 4 g · Carbs: 11 g