Recipe: Thai Spiced Gingerbread
- 1 1/2 cups dark honey
- 1 1/2 tsp. Organic Ground Peruvian Ginger
- 1 1/2 tsp. your choice of cinnamon:
- ground Supreme Saigon cinnamon
- ground Saigon cinnamon
- 1 tsp. Ground Coriander Seeds
- 1 1/2 tsp. Ground Star Anise
- 1/4 tsp. Ground Grenada Nutmeg
- 1/4 tsp. Ground Madagascar Cloves
- 1/8 oz. Makrut Lime Leaves
- 3/4 cup water
- 3 3/4 cups flour, sifted
- 2 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 3/4 cup butter
- 1 cup brown sugar
- 2 large eggs, lightly beaten
- 3/4 cup yogurt
Savory Spice Shop was asked to provide two spices for a baking contest at the 2007 Colorado "Sweet Times in the Rockies" cake show. Entrants were challenged to create the top cake incorporating these ingredients, which were star anise and makrut lime leaves.
Spray two nine inch rounds with PAM and line with waxed paper. Spray the waxed paper with PAM. Preheat oven to 350 degrees. Pour honey into a saucepan, stir in the ground spices and bring just to a simmer. Set aside to cool. Put the lime leaves and water into a microwaveable bowl, cover and microwave on high for 1 minute, 30 seconds. Set aside to cool.
When the "tea" has cooled, remove the lime leaves and finely mince them. Reserve the minced leaves. Stir the water into the yogurt. In a large bowl, stir together the flour, baking powder, baking soda and salt. In a mixer, cream the butter with the brown sugar until light and fluffy. Beat in the eggs one at a time. Stir in the cooled honey spice mixture. Add the flour mixture in thirds alternating with the yogurt mixture. Scrape the bowl well, add the minced lime leaves and beat for 30 seconds.
Spread the batter in the prepared pans. Bake for 35 minutes or until a tester comes out clean. Cool on wire racks for 5 minutes, turn out of pans and remove waxed paper.
Serve warm or at room temperature sprinkled with powdered sugar.