Dienstag, 4. Dezember 2012
TWD: Gingerbread Baby Cakes
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!
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.