Dec 21, 2015

Gingerbread Mini bundts with a White chocolate ganache drizzle...for the holiday season


Its that time of the year again when the world falls in love,every song you hear seems to say Merry Christmas .....the Christmas waltz playing in my wifi radio ,Christmas cheer everywhere,the aroma of Christmas baking ,a cup of coffee and my laptop...and this is the best moment of this year.

The smell of holiday bread,cookies,cakes ,pies and other goodies is in air.And the blogosphere too overflowing with gingerbread cookies,Yule logs,fruit cakes and cute Santa hats.And baking is so therapeutic and addictive..how can you not contract the baking fever when Christmas is in air.

And how can you not bake gingerbread in Christmas...the old fashioned gingerbread is everyone s holiday favourite.When you bake a gingerbread recipe the smell wafting around the house is wonderful.This time I have made mini gingerbread bundts with a white chocolate ganache drizzle on top.Have been smitten with my mini bundts pan since the time I have got it home.

Gingerbread foods vary from a moist loaf cake to a ginger biscuit ,the ingredients comprise mainly of ginger, spices, honey or molasses.Molasses is used in baked goods to give colour,moistness and flavour.I have used a bundts pan but can be baked in a loaf or square dish too.

This recipe is adapted from Joy of baking.
I am sending these beauties to Helen of Casa Costello for her event Bake of the Week.



You Require (for 9-10 mini bundts)
2 C all purpose Flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground Cloves
Zest of 1 Lemon
1/2 C brown Sugar
1/4 C fine white sugar
2 large Eggs at room temperature
1/2 C butter or3/4 C refine oil
1/2 C molasses,unsulphured
1 C milk
1 tbsp finely chopped fresh ginger or1/4 C chopped crystallized ginger

For the Ganache
1C cream
2 C chopped white chocolate

Method

  • Preheat the oven to 180 deg C and grease the dish .
  • In a bowl whisk the flour,spices,baking powder, baking soda,lemon zest and chopped ginger.
  • With a hand mixer cream the butter and sugar till fluffy,add the eggs one at a time beating well after each addition .
  • Add the molasses and beat  to combine.
  • Now add the dry ingredients and milk alternately beginning and ending with the dry ingredients.beat till incorporated,finally with a spatula mix the batter with cut and fold method,scraping from the bottom and sides.
  • Pour the batter in the pan or the dish and bake for 18-20 mins for the mini bundts and for 30-35 mins for the loaf or square dish or till a toothpick inserted comes out clean.
  • Take out from the oven and cool on a wire rack.
  • For the ganache  heat the cream in a saucepan ,don't boil.Add it to the chopped chocolate in a bowl,wait for 30 seconds and whisk to melt and combine.
  • After it cools to room temperature,pour in a piping bag and drizzle on the bundt cakes.


A Merry Christmas to you all !!






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