So, I've been noticing a trend among food blogs. October was all about a pumpkin overdrive. November went by with everyone wondering where the year had gone by and how it was November already. No prizes for guessing what December is going to be about ... why, Christmas of course!!!
In keeping with the mood of the month, the 'TWD : Baking with Julia' group zeroed in on Gingerbread Baby Cakes for our first recipe of the month. Gingerbread recipes, with their Christmas association, are the quintessential December recipes. The list includes gingerbread cakes, gingerbread houses and everyone's favourite, gingerbread cookies aka the gingerbread men and women.
In this recipe, the gingerbread is in the avatar of baby cakes. For someone, who enjoys petite-sized individual cakes and desserts, this recipe was written for me.
The recipe was much like the other gingerbread cake recipes that I've seen. The standout points were the generous helpings of coffee powder, molasses and of course, ginger (powder as well as fresh).
Fifteen minutes into baking and the aroma of the coffee and ginger will take over your kitchen. Out of the oven, unmould these dark and moist baby cakes and as promised by the recipe, you will be deceived into thinking that these look like harmless, little chocolate cakes.
One bite later and you'll be proved wrong. This is a ginger cake and ginger is what will hit you from the very first bite. There is also the hint of the coffee that comes through. Apart from that, there is a certain denseness of flavour that unless you've made these cakes, will hold a certain mystery for you. The molasses, black pepper and cocoa powder provide a certain depth and darkness that is not easily identified.
These cakes promise a punch and they deliver a punch. I'd recommend these cakes for an adult and mature palate.
These can be served with some whipped cream and candied lemon. Instead, I served these with vanilla custard. It was a good choice. It helped mellow the overt spiciness of these cakes.