Christmas Gingerbread With Candied Lemon And Orange Peel (Almond Version)

A moist, aromatic Christmas gingerbread loaf made with ground almonds, eggs, low-fat yogurt, molasses, and finely diced candied lemon and orange peel.

Ingredients

  • 200 g ground almonds (blanched almond meal)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 pinch of salt
  • 1 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 2 eggs (size M)
  • 100 g low-fat plain yogurt
  • 40 g brown sugar or coconut blossom sugar
  • 1 tbsp molasses or dark syrup
  • 1 tbsp neutral oil (e.g. canola/rapeseed oil)
  • 60–90 ml low-fat milk or plant milk, as needed
  • 50–60 g candied lemon and orange peel (total), finely diced
  • 1 tsp vanilla extract (optional)

Instructions

  1. Preheat the oven to 175 °C (top/bottom heat). Lightly grease a small loaf pan (about 18 x 8 cm) or line it with baking paper.
  2. In a bowl, mix ground almonds, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.
  3. In a second bowl, whisk eggs, yogurt, sugar, molasses, oil, and vanilla until smooth.
  4. Stir wet into dry until just combined. Add milk gradually until you get a thick but spoonable batter (ground almonds thicken differently than flour).
  5. Fold in the candied lemon and orange peel. Pour into the pan and smooth the top.
  6. Bake 30–40 minutes. Tent with baking paper after ~25 minutes if browning too fast. A toothpick should come out with a few moist crumbs (almond cakes stay slightly more tender).
  7. Cool 10 minutes in the pan, then transfer to a rack and cool completely before slicing.

Notes

  • Ground almonds replace flour best when the batter is kept moist: don’t overbake.
  • If the loaf seems too fragile when warm, let it cool fully; it firms up as it cools.
  • Stored airtight, it keeps 3–4 days and slices well the next day.

Variations

  • Add 1 tbsp cocoa powder for a darker gingerbread note.
  • Reduce sugar to 30 g if your candied peel is very sweet.
  • For extra lift, separate the eggs: whip the whites to soft peaks and fold in at the end.
  • Add 1 grated apple (about 100 g) and reduce milk slightly for a juicier loaf.

Calories estimate