Dienstag, 4. Dezember 2012

TWD: Gingerbread Baby Cakes

I am moving - so this is my last post from my old kitchen.  I am used to cooking with gas what is not possible in the new house. No idea if I will ever get used to the induction cooker. I love the gas stove :o[
I'm going to miss it, as my whole apartment. However, the new one is wonderful. And I am going to get used to my new kitchen, too.
And: The new baking oven comes with pyrolysis (self)cleaning - so much looking forward!

Anyhow, the real topic today are Gingerbread Baby Cakes. I had to make some changes and adaption for this:

First, I have no baby-cake mold. And the flour-leftover I had was not enough for a whole recipe. So I made about 60% and filled the batter in pretty paper molds, more like for baby-pound cakes, but that was what I had (still) at hand. Calculating baking time was very difficult due to the different form and amount of batter in each mold. In the end it took about 45mins.

Than I had to sub the molasse as it is very uncommon in Austria. I used 3/4 maple syrup and 1/4 corn syrup, just what I had at hand. Hope it comes near what it should be.

I switched to ordinary sugar so I didn't have to open a new bag of brown sugar four days befor I move. I guess brown sugar is better, but the ordinary sugar did no harm.

I topped the cakes with "schudde buikjes" - a bread topping I recently buyed in Amsterdam. They come with speculos taste at this time of the year. Perfect match!


These cakes are very easy to make. The coffee taste is a bit more dominant than I am used to, maybe because there is no chocolate in it and most receipes I know use the coffee to support chocolate taste. The second unusual experience is that it is a bit spicy due to the black pepper and fresh ginger.

It is a bit uncommon, but really good and very seasonal.

For the recipe, have a look at Dorie Greenspan's book on pp. 247/248or head over to our host's blog Karen: Karen’s Kitchen Stories.

Kommentare:

  1. Oh, I thought it was chocolate chips on top of the cakes. That sounds interesting. And they look so cute done in a loaf pan. Good idea using those.
    Good luck with your move. Hope all goes well and you are up and baking again soon.

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  2. Good luck with your move! Cute pans and kudos to you for pressing on and making the recipe work for you.

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  3. Cute looking cakes. I'm impressed that you were able to bake and blog so shortly before your move. When we moved, we also had to give up our gas stove. I still miss it. All the best in your new apartment.

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  4. Moving is tough. Enjoy your new apartment!
    Your loaf cakes look very sweet :-)

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  5. No chocolate? Did you use cocoa? Be careful moving ... Please stop by my blog and register for the cookbook giveaway going on through Sunday! Blessings, Catherine www.praycookblog.com

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  6. No wonder they were a hit at the office! No molasses which was the overly dominating flavor of these cakes. Glad they went over well.
    Enjoy your new home! :)

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