|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Swedish Soft Gingerbread Cake/Muffins|
|Contributed by: Balletomane||Added: Dec 19, 2010 at 03:22 AM|
Known as 'Mjuk Pepparkakor' in Swedish, this is a classic Christmas cake made with spices that are commonly used in the traditional Swedish gingerbread cookies (pepparkakor)--a soft variant from the crispy version and much less time consuming to make.
How to make it:
- Butter or ghee (100g)
- 2 eggs
- 2 dl palm sugar
- 1.5 teaspoons ground ginger
- 1.5 teaspoons ground cloves
- 1.5 teaspoons cinnamon [or use a BTD compliant substitute]
- 1 teaspoon baking soda
- 1.5 dl thick rice milk
- 1 Tablespoon arrowroot flour
- 3 dl of compliant flour, sifted (e.g. 1 dl of brown rice flour, 1 dl of quinoa flour, 1 dl amaranth flour
1 dl = 10 ml = ~3.3 U.S. fluid oz/0.4 cup. If this conversion is too cumbersome, just use a similar measurement with the right proportions
- Melt the butter/ghee and let it cool.
- Prepare a baking pan/angel cake form or about a dozen medium muffin cups.
- Whip the eggs and palm sugar together.
- Add the spices (ginger, cloves and cinnamon), baking soda, arrowroot flour and pour in the rice milk.
- Add all the flour and the butter/ghee.
- Mix all ingredients together.
- Pour the batter into the baking pans or muffin cups.
- For a whole cake, bake at 175C (350F) for about 45 minutes.
- Don't overcook.
- Check with a toothpick.
- For muffins, bake at 200C (400F) for about 20 minutes.