Fluffy Gingerbread with Sour Cherry Jam

Preheat the oven to 180 °C. Grease a baking pan with butter and dust it with a little coarse wheat flour.

Place all ingredients (except the jam) in a food processor and mix at medium speed for 3–4 minutes, until you get a homogeneous mixture. Pour the batter into the prepared pan and level the surface.

Put the sour cherry jam into a piping bag and draw a diagonal grid over the raw batter.