Gingerbread From Lucerne(Luzern)

• 4 1/2 dl cream fresh
• 3 large lemons juice, to sour the cream
• 120 grams pear puree
• 200 grams sugar
• 10 grams spices mixed, star aniseed,, cloves, cinnamon, ginger
• 5 grams bicarbonate of soda
• 500 grams whole wheat flour
• 150 grams walnuts roughly crushed

1. Gingerbread from Lucerne, the story: There has always been a place for gingerbread on market stalls and at fairs.
2. It was customary for a young man to offer his sweetheart a gingerbread cake, which she would acceptwith delight.
3. Since the Middle Ages, Lucerne has seen the creation of a large number of such delicacies influenced by its governors and merchants.
4. The recipe: Add the lemon juice to the cream and leave for a few minutes.
5. Mix together the cream, pear puree sugar, mixed spices and bicarbonate of soda.
6. Add the flour.
7. Mix until well blended and then add the nuts.
8. Fill a flan ring (24 cm diameter, 6 cm high) and bake in the oven for 50 minutes at 190 oC.
9. Serve cold.

cream fresh, lemons juice, pear puree, sugar, mixed, bicarbonate of soda, walnuts

Taken from recipeland.com/recipe/v/gingerbread-from-lucerneluzern-47789 (may not work)