Recipe for Gingerbread From Lucerne 
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Yield:
1 Bread
Ingredients:
Amount Ingredient
1/2 dl Fresh cream
3 x Lemons, juice to sour the cream
120 gm Pear puree
200 gm Sugar
10 gm Mixed spices, star aniseed, cloves, cinnamon, ginger
5 gm Bicarbonate of soda
500 gm Whole wheat flour
Instructions:
Instructions: 200 OC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

Gingerbread from Lucerne, the story:
There has always been a place for gingerbread on market stalls and at fairs. It was customary for a young man to offer his sweetheart a gingerbread cake, which she would acceptwith delight. Since the Middle Ages, Lucerne has seen the creation of a large number of such delicacies influenced by its governors and merchants.

The recipe:
Add the lemon juice to the cream and leave for a few minutes. Mix together the cream, pear puree sugar, mixed spices and bicarbonate of soda. Add the flour. Mix until well blended and then add the nuts.

Fill a flan ring (24 cm diameter, 6 cm high) and bake in the oven for 50 minutes at 190 oC.

Serve cold.

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