Posts Tagged ‘Gingerbread’

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Ginger and Apples – what’s not to like?

October 22, 2010

Autumn has arrived, the leaves are turning, the temperature is dropping, and I have spent most of a Sunday making my Christmas Cakes. Whilst I will have to wait weeks to sample those, below is a recipe for something that is simply Autumn wrapped up in a muffin case.

I still had plenty of the apples donated by my colleague, and knowing how much my Dad likes ginger cakes went looking for an appropriate recipe. As always Smitten Kitchen is one of my first ports of call and Deb doesn’t disappoint with her Gingerbread Apple Upside-Down Cake recipe. I adapted the recipe to fold the apples into the batter so I could make into cupcakes and chopped the apples into 1cm square pieces rather than the wedges suggested for the cake, forgoing the ‘topping’ although I suppose you could caramelise the apples before folding into the batter. These are beautifully moist and the perfect accompaniment to a mug of tea on an afternoon.

Can I also point out my current favourite thing – the small green patterned board that the muffins are sitting on in these photos. Something I brought back form my recent trip to Norway. I’m in love with the colour and patterns, a different one on each side. It sits on my kitchen work surface and makes me smile on these ever darker mornings.

 

Gingerbread Apple Cakes

Adapted from Smitten Kitchen

4 apples (1 3/4 lbs) peeled, cored and chopped into small pieces, less than 1cm

112g butter

112g light muscavado sugar

1 large egg

1/3 cup molasses (treacle)

1/3 cup honey

1 cup buttermilk

375g plain flour

1 tsp bicarbonate of soda

1/2 tsp salt

1 tsp ground ginger

1 tsp cinnamon

In a large jug combine the egg, treacle, honey and buttermilk

In a separate bowl sift together the flour, bicarb, salt and spices

Beat the butter and sugar in a mixer on high-speed until flight and fluffy (approx 8 minutes)

Add the flour mixture and the wet mixture in batches  alternately to the butter mixture and mix until incorporated

Finally fold in the chopped apples before spooning into prepared muffin tins

Bake for 35 – 40 mins until a springy to the touch and a toothpick comes out clean.

I was wary of over-filling the muffin cases as gingerbread mixture can rise a lot, however these didn’t, probably due to the fresh apple, so be generous when filling.

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Gingerbread for an Autumnal Afternoon

November 2, 2009
I have just spent a lovely weekend with my brother, his family and their amazing new kitchen. I am still suffering from severe kitchen envy, the whole space was a thing of beauty, from the fridge that I’m sure I could fit inside to the cutlery drawer that would placate the most obsessive compulsive urges. Luckily he has yet to purchase a Kitchen Aid mixer or I may not have coped at all. After a long walk in the beech woods around Box he prepared a the most divine beef bourguignon and I, with help from my niece, nephew (and a perfect G&T or several) made the Apple and Date Cake from a few months ago this time with a handful of chopped pecans – a good addition should you wish to add a little crunch.

Anyway, an early shift at work today meant a few hours free this afternoon and I need to spread a little love and reconnect with my small, yet (almost) perfectly formed kitchen. I know Parkin is the order of the week, it being Bonfire Night on Thursday, but once again a tub of buttermilk dictated the recipe somewhat and I had bookmarked this Gingerbread recipe from Shauna at Bay Area Bites. I don’t remember how or when I came across it, but the range of spices she uses appeals and led to it being put to one side for autumn and here we are. As I type it’s cooling in the pan, I followed the recipe below with a few very minor changes which are in italics. Other than the grinding of the cardamon seeds (anyone know where to get ground cardamon? I can’t seem to find it anywhere) this came together in no time and was baked in 40 minutes.


SHUNA’S FAMOUS GINGERBREAD


18 ounces All Purpose Flour (I used half wholemeal)
6 ounces Sugar (
golden granulated but I wonder what a soft brown would be like)
1 1/2 teaspoons Kosher Salt
1 Tablespoon Baking Soda
3 Tablespoons + Ground Ginger
1/2 teaspoon Ground Cloves
1 1/2 teaspoon Ground Cinnamon
1 Tablespoon Ground Cardamon (
I only had pods of which I ground a generous teaspoons worth of the seeds as I wasn’t sure if the ground seeds would be stronger than the pre-ground stuff)
1 teaspoon + Freshly Ground Black Pepper
1 teaspoon *optional: Ground Coriander* (
I didn’t use)

8 ounces Unsalted Butter
3 1/2 ounces Blackstrap Molasses
6 ounces Simple Syrup **recipe in instructions** you may substitute Lyle’s golden syrup or light corn syrup (
I used golden syrup)

3 each Large Egg Yolks
2 each Large Eggs
8 ounces buttermilk you may substitute sour cream or use a mixture of them both to create the eight ounces


**To make simple syrup place equal parts sugar and cold water in saucepan and bring to a boil until mixture is clear. For a thicker syrup boil for at least 10 minutes or increase the amount of sugar. For this recipe 1/2 cup sugar to 1/2 cup water will be sufficient.**


1. Preheat oven to 350F (180C)
2. Butter desired baking vessels. {Sometimes I coat with raw or white sugar inside as you would flour for a cake.}
3. Sift all dry ingredients except salt and pepper into a large bowl
4. Whisk in salt and pepper until mixture is uniform and create a “well” in center
5. In a medium non-reactive saucepan bring butter, molasses and simple syrup to a boil slowly {this mixture is feisty and will boil over if the heat is on too high or your saucepan is crowding it}
6. In another bowl whisk together egg yolks, eggs and dairy
7. When mixture on stove comes to a boil, shut off heat and let rest for a moment
8. Pour this hot mixture all at once into the center of your bowl of dry ingredients
9. Using a whisk, mix dry ingredients into liquid, from center out, carefully
10. When batter begins to seize, pour in second bowl of wet ingredients
11. Whisk batter until smooth and uniform. Batter is loose
12. Pour batter a little over halfway into buttered baking tins
13. I set my first timer for about 15 minutes, {unless you are making muffin-size or smaller}, so that I can turn the pan around for a more even bake (
I used a Bundt tin and it was done at 40 mins)
14. Gingerbread is done when sides pull away from the pan, middle bounces back to the touch and/or a cake-tester inserted in the center comes out clean
15. Cool at least until warm before slicing.