I´m sure that many of you have a perfect recipe for a gingerbread cake, the recipe that was passed from one generation to another. If not, I´m presenting you our family version. Even if you have your perfect recipe, you can compare them 😉 I upgraded a traditional recipe for gingerbread cake and made Gingerbread Muffins with Homemade Plum Jam. The secret of this gingerbread is in the addition of jam into batter, thanks to jam, gingerbread is fluffy and has traditionally untraditional taste. In this an upgraded version, plum jam isn´t only the part of batter, but muffins are stuffed with jam as well. You know, the homemade plum jam, made once in a few years, cooked in a garden in a caldron. Yes, exactly that jam. I have to admit that I almost never use it, but when it comes to gingerbread cake, plum jam is a must-have. Of course, let´s add traditional gingerbread spice and cinnamon and we´ll get a traditional gingerbread cake in an upgraded version.
- 300 g sugar
- 3 eggs
- 200 ml oil
- 3 tbsp plum jam
- 3 tbsp cocoa
- 400 g all purpose flour
- 1 baking powder (12g)
- 1 1/3 tsp baking soda
- ½ tsp cinnamon
- 2 ½ tsp gingerbread spice
- 500 ml milk
- Plum jam
- Decoration:
- 200 g milk chocolate
- Nuts
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Beat sugar with eggs until fluffy.
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Add oil and plum jam and beat again.
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In the next bowl, mix flour with cocoa, baking powder, baking soda, cinnamon and gingerbread spice.
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Incorporate half of the flour mixture into egg mixture, stir well, add half of milk, stir well and repeat until there is no flour mixture or milk left.
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Put about 2 tablespoons of batter into a muffin cup, put a bit of plum jam in the center of the cup, about 1 teaspoon, and cover jam with batter. I used more batter than into ¾ of a cup.
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Bake 20 – 25 minutes on 180 degrees.
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Let them cool and decorate them.
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Decoration:
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Melt milk chocolate in water bath.
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Dip the top of each muffin in chocolate.
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Before chocolate gets firm, sprinkle it with chopped nuts.
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