"Gingerbread” cake

Credit: Mathilde de l'Ecotais
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Preparing the base dough

  • To be prepared two days before recipe itself
  • 1 cup whole milk (25 cl)
  • 2 teaspoons star anise (8 g)
  • 2 teaspoons cinnamon (8 g)
  • 14 ounces rye flour (400 g)
  • 15 1/4 ounces chestnut honey (430 g)
  • 7 1/2 ounces glucose (210 g)

Finish and baking

  • 4 2/3 ounces all-purpose flour (130 g)
  • 1 ounce baking powder (30 g)
  • 9 ounces eggs (260 g)
  • 7 ounces softened butter (200 g)
  • 1/2 ounce fine salt (14 g)
  • 8 2/3 ounces orange marmalade (245 g)
  • 2 teaspoons four-spices (mixture of mace, cloves, nutmeg and cinnamon) (8 g)


Step 1: Preparing the base dough

Scald the milk with the cinnamon and anise. Let steep until cooled, strain through a chinois, and set aside.

Knead the rye flour with the honey, glucose and infused milk. Refrigerate for two days covered in plastic wrap.

Step 2: Finish and baking

Preheat a convection oven to 338°F (170°C).

Sift the flour together with the baking powder. Work the salt into the softened butter.

Knead the rye flour-baking powder mixture into the basic dough. Add the eggs one by one, and then the softened salted butter. Mix well to obtain a homogenous dough. Finally fold in the orange marmalade and four-spice mixture.

Grease the pans and fill half way up with batter. Bake for around 50 minutes. Check for doneness by pricking with a knife tip—if the tip comes out of the cake clean, the cake is done. If this is not the case, continue baking.

Turn the cakes out onto a rack. Store in plastic wrap when completely cooled.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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