These loaves are soft gingerbread cakes baked in mini sizes. Very easy and quick in preparing, just after baking are soft and ready to eat. The top could be just frosted with sugar icing but jam and marzipan make them more delicious. Cakes are simple and very tasty and at the same time subtle and festive sophisticated. Enjoy!
8 small loaves
- 4/5 cup butter
- 1/3 cup brown sugar (or ½ cup if you want more sweet cake)
- ½ cup treacle (molasses)
- ½ cup honey
- 1 cup milk
- 2 cup minus 2 tablespoons flour
- 1 ½ teaspoons baking soda
- 3 teaspoons gingerbread spice mix (or pumpkin pie spice mix)
- 2 eggs
Layering and frosting:
- 100 g apricots (or fig) jam
- 200 g marzipan (store bought or homemade – recipe here)
Preheat oven to the 320°F. Line pans (bottoms and short sides) with parchment paper.
Place butter, sugar, treacle, honey and milk In a sauce pan and heat until sugar dissolved and butter melted. Bring to the boil and remove from the heat. Immediately add baking soda and set aside for 3-4 minutes. Add flour and spices, mix with fork or spoon. Add eggs, mix until combined. Spoon mixture into pans and cover with aluminium foil. Bake for 40 minutes then remove foil and bake for further 30 minutes (until skewer inserted into center comes out clean). Cool in pans.
Remove cakes from pans and divide each in half horizontally. Spread both cut surfaces with thin layer of jam. Cut marzipan into thin slices sized and shaped as loaves’ surfaces. You will need two slices for each loaf. If your marzipan is not cube shaped you should roll it out on icing sugar. Place one marzipan slice in the center of each loaf and cover with second half of cake. Spread thin layer of jam of the top of cake and place second slice on it. Cut off marzipan stars and decorate tops.
Category: Tea- and bundtcakes.
Tags: cinnamon, Christmas, ginger, honey, marzipan, molasses.