Sofra's Gingerbread and a Holiday Baking Round-up
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Hi dudes, I'm just popping in with a quick hello because I have a lot of holiday elfing left to do before this weekend, so - Hello! and here are some seriously fun and delicious links to peruse.
December is such a fun month to bake, and people are seriously BRINGING IT this year with their holiday posts! Scroll down to the bottom for Sofra's Gingerbread from the new book Soframiz too, which is killer. Happy Holidays, All!
There are still a few spots for the Paris! Food and Photography Retreat I am co-hosting with Olaiya Land.
Cookies
Matcha and Pistachio Snowballs, The Bojon Gourmet
Vegan Gingerbread Folk, Oh Lady Cakes
Traditional Gingerbread Cookies
Chocolate Sugar Cookies, Hummingbird High
Limoncello Macaroons, 101Cookbooks
Cardamom Orange Sugar Cookies, Brooklyn Supper
Dark Chocolate Truffle Brownies, The Kitchenista Diaries
Peppermint Meringues, A Couple Cooks
Cake
Rum and Ginger Toffee Cake, Tara O'Brady
Cranberry Chestnut Cake, A Cozy Kitchen
Orange Cranberry Bundt, Vanilla Bean Blog
Chocolate Bundts with Matcha Glaze
Chocolate Gingerbread Cake Toast, Fix Feast Flair
Chocolate Almond Cake with Peppermint Meringue, Not Without Salt
Other Treats and Candy
Christmas in a Bowl, The Faux Martha
Hibiscus Almond Marshmallows, My Name is Yeh
Homemade Irish Cream, Smitten Kitchen
Dark Chocolate Mendiants, Kale and Caramel
Seeded Toffee Bark, Olaiya Land
Passion Fruit and Ginger Tart, A Brown Table
Breakfasty Things
Pistachio Chocolate Twist, Vanilla Bean Blog
Sofra's Gingerbread
adapted from Soframiz
makes one 9x13-inch cake, about 24 servings
Sofra's book is full of middle eastern sweet and savory treats, but since it's the holidays and all, I made the gorgeous deep-dark gingerbread first that uses a full (bold!) 1/4 cup of ground ginger, hello spice!
Cake
1 cup stout
1 1/2 cups molasses
1/4 cup plus one tablespoon brewed coffee
1 1/2 teaspoons baking soda
2 1/2 cups all purpose flour
2 1/2 tablespoons cocoa powder
2 teaspoons baking powder
1/4 cup ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon kosher salt
1/4 cup raw sugar
1 cup sugar
4 large eggs
1 cup canola oil
Glaze
1 1/2 cups confectioner's sugar
1/4 cup cocoa powder
1/2 cup brewed coffee
In a large saucepan, combine the stout, molasses, and coffee. Bring to a boil, whisking to combine. Take the pan off of the heat and quickly whisk in the baking soda. The mixture will rise rapidly in the pot. Set aside until cooled and bubbles have subsided.
Preheat the oven to 350ªF. Butter a 9x13-inch baking dish and line it with parchment paper.
Sift the flour, cocoa powder, baking powder, ginger, cinnamon, nutmeg, and salt.
Combine the sugars in a separate bowl.
Using a stand mixer fitted with the paddle attachment, whisk the eggs on medium, slowly adding the sugars. Increase to high and whisk until pale and tripled in volume, about 7 minutes. Lower the speed and slowly pour in the canola oil and whisk another minute. Add the cooled stout mixture and whip until fully combined. Add the flour, increase the speed to medium, and beat until smooth, about 1 minute.
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
To make the glaze, combine the confectioner's sugar and cocoa powder in a bowl. Whisk the coffee until smooth.
Once the cake is cooled, spread an even layer of the glaze over the top of the cake. Cut into 2-inch pieces. The cake will keep at room temperature for 4 days.
