CakeChristmas
CakeChristmas
Three thick brown lebkuchen squares, top divided into two large triangles, one dark chocolate and the other orange yolk icing, visible spicy sides, no sandwich nor white decor.
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Pop & Colored / Cookies & cupcakes

Lebkuchen in orange and chocolate squares

A recipe by CakeChristmas / Updated on 30 October 2026.

The spicy dough is baked into a plate and then cut into squares; brown chocolate and orange icing occupy two wide triangles on each top.

24 squares of 4 cm, plate 16 x 24 cm / Paste with honey and almonds, rest then fine icing

12Indicative portions
40 minPreparation
23 minBaking
4 hRest & Cooling
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The spicy dough is baked into a plate and then cut into squares; brown chocolate and orange icing occupy two wide triangles on each top.

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Original quantity: 12 servings.

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Preparation

  1. Soften honey, butter and brown sugar to dissolve them. Leave to cook under 40 °C and add the egg.
  2. Mix flour, almonds, baking powder, spices and candied orange; incorporate liquid to form a soft paste. Refrigerate for 2 hours.
  3. Stir the dough in a 16 x 24 cm box, in a regular layer of 1 to 1.5 cm. Cook for 18 to 23 minutes at 170°C; the center should be taken while remaining flexible. Cool for 1 hour.
  4. Cut a grid of four by six squares of 4 cm. Melt the chocolate and spread 3 to 4 g on a triangular half of each top; reserve the surplus.
  5. Mix icing sugar, orange juice and turmeric. Spread 3 to 4 g on the other triangular half, without covering the sides. Dry 1 hour.

Preserve and Serve

5 days in a cool airtight box.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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