We had a lazy day at home, Olivier and I. After some days filled with wild spring celebration, visits from family, lots of rope jumping, bike riding, ice cream eating and sun admiring, today found us a bit chillier again, with lots of wind, some splashes of rain and little sun to be found.
That was ok though. We could use a day inside. A day in which we played with what seemed an endless supply of cars, that all had to be parked on my legs. Which turned out to be a little problematic because, well, there was only so much room. So then we decided to move the cars to the table and the two of us under a blanket on the couch, but wait… we missed something. A snack!
Together we whipped up a ‘amandel kruidkoek’. I have been pondering the translation for that, I guess almond gingerbread would come the closest. It came out wonderfully. A little sticky in the middle, warm and full of flavour. Olivier and I ofcourse had to taste a few slices, in all kinds of different stages, to decide how to perfectly serve it to the other family members later on the day. Lukewarm was the best, in our opinion.
Almond Gingerbread (Amandel kruidkoek)
- 375 grams spelt flour
- 15 grams baking powder
- 250 grams dark caster sugar
- 2,5 teaspoon mixed spices (gingerbread spices)
- 1 egg
- 300 ml water
- 1,5 teaspoon almond extract
Preheat the oven up to 175 degrees Celcius.
Mix together all the ingredients in a bowl until you have a lovely brown batter. Line a cake tin and spoon in the batter. Place in the preheated oven for about 70 minutes (or until an inserted skewer comes out clean).
Let it cool off (but not too much, because as we tested: lukewarm it’s the most delicious) and dig in!