Skip to main content

Arbequina Gingerbread Mini Bundt Cake #Sponsored

By
 This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.

Colder weather and upcoming holidays always puts me in a baking frame of mind. And I had just picked up a mini bundt pan at The Quail & Olive*, so I wanted to think of something to bake in that. My first thought for holiday cakes is always gingerbread!

 

Seriously, I love gingerbread in every form. You might say I'm slightly obsessed with that flavor profile.

My Gingerbread Obsession

I am not joking when I say that I have gingerbread obsession. Really. Gingerbread is a family favorite and we love exploring different kinds of gingerbread cookies. We've made Danish Honningkagehjerter and Mexican Puerquitos (Gingerbread Pigs); I have created a Speculaas recipe that's similar to what I remember from the Netherlands...it's not perfect, but it'll do! I posted some Sherlock-inspired Gingernuts and Pierniczki (Polish Gingerbread Cookies). And those are just the cookies.


On the savory side of things, I have shared a Gingerbread Stuffing and for a French Winophiles Fête: Foie Gras on Pain d'Épices. But it's been awhile since I've made a gingerbread cake...and I was inspired by the Arbequina olive oil from The Quail & Olive. The arbequina olive is small, but highly aromatic fruit. In Europe, it is mostly grown in Catalonia; here, in California, it has recently become the dominant cultivar. I have been using the Arbequina in a lot of my baking because it leans to the delicate side with just a whiff of cinnamon. So, it's perfect for baking.

Ingredients 
makes one mini bundt cake plus nine regular-sized muffins 
or a dozen regular-sized muffins
  • 1/2 cup olive oil (I used the Arbequina)
  • 3/4 cup dark molasses
  • 3 cups flour 
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1" knob of fresh ginger, peeled and grated
  • 1/2 cup organic dark brown sugar, lightly packed
  • 1 large egg
  • 1 cup buttermilk
  • optional: organic powdered sugar for dusting, melted chocolate for drizzling


Procedure

Preheat oven to 425 degrees Fahrenheit. Generously grease a mini bundt pan and muffin hollows and set aside. You can also use paper liners for the muffins if you wish.

Place all of the ingredients together in a large mixing bowl.


Stir with a spatula or wooden spoon until everything is moistened and just combined.

Divide the batter into the mini bundt and muffin pan. Place the pans in the oven.

Bake at 425 degrees Fahrenheit for 5 minutes. Then reduce the temperature to 350 degrees Fahrenheit and bake until the tops are cracked and the centers set, approximately 16 to 18 minutes. A toothpick inserted into the center should come out clean.

Allow to cook in the pans for 10 minutes before inverting the bundt pan and the muffins. You can serve these warm - that's how we like it - or room temperature.


If you are dusting the gingerbread with powdered sugar and/or drizzling with melted chocolate, do that just before serving. But this moist, spiced cake is just as delicious naked!

on the web, on Facebook, on Instagram, on Twitter

*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.
Labels:

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more