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.
Due to
copyright considerations, only the person hosting the recipe for the group 'TWD:Baking with Julia' can post the recipe on their blog. You will find
the recipe for these baby cakes on Karen's blog. Alternately, you can write to me at bakerindisguise@gmail.com
and I will mail you the recipe
This looks so good! Can you share your recipe for the vanilla custard?
ReplyDeleteThanks karen!! nothing fancy with the vanilla custard.. the recipe is below.. although most of the time for a quick fix..i resort to..shhh... packet custard!!! :))
DeleteIngredients: (makes a cup of custard)
150 ml milk
1 tsp vanilla extract
1 egg yolk, only
1/2 tbsp caster sugar
Cooking Directions
Heat the milk and allow to just come to the boil.
In a large bowl, beat the eggs with the sugar.
Pour the hot milk over the egg yolks whisking vigorously. When completely mixed in, return to the pan.
Stir over a low heat until the mixture thickens sufficiently to coat the back of a spoon. This will take 5-6 minutes.
Pour into a bowl and stir in the vanilla extract. Allow to cool, before use.
Your photos are amazing. The flavor definitely needs to be mellowed. I also thought that it was an adult flavor, until my grandkids went nuts over it. =)
ReplyDeleteReally.. thats interesting!! we really under-estimate the kids...who would have thought they would like these baby cakes!!
DeleteVanilla custard sounds like a great pairing. I smothered mine with whipped cream and still couldn't eat them. Hubby said it was a waste of whipped cream! How does he really feel??
ReplyDeleteTo be honest Cindy.. am not a great fan of whipped cream.. I would have gone with vanilla ice-cream.. but had a sore throat.. so vanilla custard was the next best thing!! I got lucky.. because it was a good pairing!!
DeleteYour little cakes look awesome. The indents on top are so perfect for the vanilla custard. True, it is a very adult flavour. I love gingerbread, and I found this flavour to be a bit too much.
ReplyDeleteAbsolutely agree.. these packed quite a punch.. but with the vanilla custard.. it was a bit mellow!! the indents were not intentional.. i saw them after i turned out these cakes..
DeleteYour cakes look great. Those indents are begging to be filled with something. I like the idea of the vanilla custard.
ReplyDeleteThanks Ei!! Like i said above.. the indents just happened to come by.. once i made the vanilla custard.. it all just came together like it was well-planned and intentional.. :))
DeleteYour cakes are beautiful - especially with the custard all over the top!
ReplyDeleteThank you Cher!! :)
DeleteThose little cakes look cute! Interesting pairing with the vanilla custard.
ReplyDeleteUnfortunately the taste of molasses did not suit my taste. :(
My molasses was not too strong.. so that way the cakes were okay.. but I found them a bit too spicy and thankfully, the custard mellowed them!!
DeleteSo cute! Vanilla Custard sounds divine - a fantastic way to cut the bite of this cake!
ReplyDeleteThanks Monica.. without the custard the cakes were a bit too spicy for my liking..
DeleteThose are very yummy-looking cakes, especially with the vanilla custard! Lovely job!
ReplyDeleteThanks sara!! :)
DeleteGorgeous pics! The drizzling, puddling vanilla custard makes me want to dive right in! I too thought they were lovely but so assertive in flavor that my kiddos wouldn't be into them, but my three year old kept coming back for more. Who knew?
ReplyDeleteThanks renee...U are the second person telling me that kids enjoyed these cakes.. just shows us how much we under-estimate them!!
DeleteSarvani, what an incredibly lovely presentation of the Gingerbread Baby Cakes - to serve vanilla sauce with these cakes is such a fabulous idea! Love your post, the pictures, and your writing!
ReplyDeleteThanks Andrea.. you always have such encouraging words.. much, much appreciated!!:)
DeleteYour cake looks wonderful, I loved your idea serving with vanilla custard, of course it must help mellow the overt spiciness of these cakes, cause unfortunately for me it was too strong!!!! I'll try and make some changes, it will be better for my taste!!!!
ReplyDeleteThank you!! I am with you.. these cakes needed to be mellowed.. I too found them quite spicy!! the custard did help!!
DeleteI think I'd enjoy gingerbread more if I served it with vanilla custard as well. Great idea!
ReplyDeleteThanks!! :))
DeleteLove the vanilla custard idea! I agree, this is a sophisticated gingerbread.
ReplyDeleteTrue.. and the custard helped mellow them for me!!
DeleteVanilla custard would be the perfect foil for the spicyness of these gingerbreads. Loved these. The 'bite' was the best part.
ReplyDeleteAhaa.. so you like your cakes to pack a punch!! :) I like them a bit mellower.. hence, the vanilla custard!! :)
DeleteLove your photos. Beautiful presentation. Serving the cakes with vanilla custard sound delicious.
ReplyDeleteThanks guys!!! :)
DeleteAbsolutely lovely! Even though I do not like any types of custards, the picture with the dripping custard makes me salivate excessively :)
ReplyDelete:)) Thank you!!
DeletePerfect, perfect, perfect - I'm lost for words so I just use the one that describes everything perfectly :) :)
ReplyDeleteAww Maria.. and you are the bestest.. Thanks love for the bestest words!! :)
DeleteGreat pictures! The last photo makes me want some badly!
ReplyDeleteThen come on over and help yourself to some!! :)) Thanks michelle!
DeleteLove the vanilla custard addition. Look like that was the way to go. Great job!
ReplyDeleteThanks Marlise.. like i said earlier.. not being a fan of whipped cream.. vanilla custard was my only option.. and it turned out great!!
DeleteI love your sugar dusted cakes! They look so beautiful :)
ReplyDeleteThanks Sara!! I've learnt dusted sugar hides a lot of flaws.. and makes everything look a little better!! :)
DeleteHoly heavens! That looks incredibly delicious, S! I LOVE that vanilla custard drizzled on top :)
ReplyDelete** blush** Thanks Anuradha.. you are being way too kind!!! :)) but the custard was much needed for these spicy cakes!!!
DeleteYours looks beautiful! Custard is a good idea. The cakes definitely needed something to balance it.
ReplyDeleteThank you!!! :) the custard was a good choice..
DeleteVanilla custard would be perfect for these cakes! They definitely need something to tone the flavor down a notch.
ReplyDeleteAgree.. the spicyness was a bit too much for me too.. but a lot of people enjoyed the hit of the ginger.. individual tastes I guess!!
Delete