Today´s recipe for the Tuesdays with Julia group are Gingerbread Baby Cakes.
This is a delicious quick gingerbread batter that will fill your kitchen with spicy holiday scents while baking. The ingredients can easily be found in your pantry. They are plain flour, espresso as well as cocoa powder, ground and freshly grated ginger, dark brown sugar, eggs, unsalted butter, freshly ground black pepper and molasses - I used the sugar beet molasses from a local producer – it is perfect for baking, it is dark brown but has a mild flavor and does nor overpower the other ingredients of these Gingerbread Baby Cakes. The ginger and pepper give these cakes a very interesting, distinctive flavor.
I decided to bake these Gingerbread Baby Cakes in my small Weck jars and bring them along for a “photo session” at my favorite indoor Christmas market.
Personally, I would not top the Gingerbread with anything but a sprinkling of powdered sugar and maybe serve some crème fraîche on the side but I do not think that these flavorful cakes really need too much of an adornment as they are quite delicious on their own.
Spicy gingerbread is the ultimate Christmas treat. Try this recipe for Gingerbread Baby Cakes by contributing baker Johanne Killeen and you will not regret it.
To see all the other Gingerbread Baby Cakes by the talented members of the Tuesday with Dorie group, please do click here.
The recipe can be found at Karen´s delightful blog Karen´s Kitchen Stories - "Thank you" so much for being such a gracious host, Karen !