Finnish "Pain d'Épices"

This Mujk Peperkaka"Gingerbread"has an unbelievably light and moist texture.Excellent accompanied warm with whipped cream or cold with butter.I eat it as it is with nothing on top ...

Ingredients:
90 g butter
12,5 cl buttermilk
1 egg
150 g brown sugar
175 g flour
1 ts baking soda
2 ts ginger
1 ts cinnamon
1/2 ts grounded cardamom
30 g almond meal

Preheat oven to 175 (345 F).Line the base of a 20 cm square cake tin.
Heat butter in saucepan over medium heat until it melts.Off the stove when cooled down a bit add buttermilk.Beat egg and brown sugar together and add to liquid mixture.
Sift flour, baking soda and spices. Add almond meal.Pour liquid mixture in the center of dry mixture.Stir until texture is smooth and fluffy.Bake for 25 to 35 minutes depending on your oven.

Pour les français:

Ingrédients pour moule carré de 20 cm.

90 g de beurre
12 cl de lait ribot
1 oeuf
150 g de sucre brun
175 g de farine
1 cuillère à café de bicarbonate de soude
2 cuillères à café de gingembre rapé
1 cuillère à café de cannelle en poudre
1/2 cuillère à café de clou de girofle moulu et de cardamone.
30 g amandes hachées