48*52 Lebkuchen-Kuchen (Gingerbread Cake)

Some things or words cannot really be translated. The German "Lebkuchen" is such a thing. Gingerbread just isn't really the same thing but I guess it's what comes closest.

Since today is not only December 1st but also the 1st of advent, I wanted to bake something christmasy. But not cookies yet - I'm just not ready for them (and all the effort going into them). So this cake sounded quick, easy, and christmasy. What more could I ask for?

Lebkuchen-Kuchen (Gingerbread Cake)

From Chefkoch.de

400 g (3 cups plus 2 tablespoons) flour

300 g (1 1/2 cups) sugar

1 pack (15 g or 4 teaspoons) Lebkuchen (Gingerbread) spice 

1 pack (17 g or 4 teaspoons) baking powder

5 eggs

250 g (2.2 sticks) butter

250 ml (1 cup) water, lukewarm

• Combine all ingredients, except for the water, and mix until combined. 
• Add water slowly and mix until dough is smooth. 
• Pour into prepared baking tin and bake at 180°C (360°F) for 40-50 minutes.

My modifications:

I used rice flour. Just because I wanted to try it. So my version is gluten-free.

I also cut back on the sugar and only used 200 g (1 cup) instead of 300 g (1 1/2 cups).

The taste:

Okayish. It's probably the rice flour (which I have never baked with before so I don't really know) but I just didn't like the consistency. It was very sandy, if you know what I mean. And the Lebkuchen/gingerbread taste wasn't as strong as I expected and hoped for. And it needs some kind of frosting.

I think I should just ignore all cakes or muffins that have something to do with Lebkuchen, because I was already disappointed last year...

Have you ever been disappointed by the same flavor in a different recipes?

49/52 Gingerbread Muffins with Chocolate Glaze

Let's start the Christmas baking extravaganza with something other than cookies.

Mini muffins, for example. Almost the same, just less crispy.

I made these mini muffins for a Christmas get-together from work and everybody seemed to like them.

Gingerbread Muffins with Chocolate Glaze

Adapted from Martha Stewart (muffins and glaze)

Makes 12 regular or 36 mini muffins

Muffins: 

2 teaspoons baking soda

340 g (2 1/2 cups) flour

2 teaspoons ground ginger

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 teaspoons baking powder

114 g (1 stick) butter, room temperature

150 g (2/3 cup) brown sugar

250 ml (1 cup) molasses

2 eggs, room temperature

Glaze:

80 g dark chocolate

125 ml (1/2 cup) heavy cream

• Preheat oven to 170°C (350°F). Line muffin tin with paper cups. 
• Bring 250 ml (1 cup) water to the boil, add baking soda, set aside.
• Combine flour, spices, salt, and baking powder in a large bowl and set aside.
• Cream the butter until light. Add the brown sugar and beat for 1 to 2 minutes until fluffy. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
• Fill muffin paper cups 3/4 full, then bake for 20-25 minutes (regular muffins) or 10-12 minutes (mini muffins). Let cool completely before decorating.

•  For the glaze, break the chocolate into smaller pieces. Heat up the cream, and pour it over the chocolate. Let stand for 5 minutes, then stir until smooth. Let the glaze stand for another 10 minutes.
• Dip the muffins into the glaze, let them drip for a couple of seconds, then turn right-side up. It does take a couple of hours for the glaze to completely set, so please plan ahead to avoid disappointment.

My modifications:

I added 2 additional teaspoons of gingerbread spice (the spice mixture used for German gingerbreads). To me, it just didn't taste gingerbready enough before.

I also added 1 teaspoon of gingerbread spice to the glaze.

The taste:

Good. But I somehow expected more. But they were good. But nothing more.

What would you bring to a Christmas get-together from work?