The last few years I’ve been trying my very best not to start Christmas too early. I give myself the whole month of December to go nuts, but all through November, I am all discipline. When I pass by a store selling Christmas decorations, I hum a summer tune and look the other way. When I stumble upon a great looking holiday recipe, I bookmark it for later.
However, sometimes… well, today I… the gingerbread spices were expiring! Well, that’s a lie…
Alright, I slipped.
So sue me. It’s so hard to care when the house smells this good!
- 75 g (2 2/3 oz.) butter, melted
- 2 1/4 cup flour
- 2 tsp. baking powder
- 1 1/2 tbsp. gingerbread spice
- 2 eggs
- 4/5 cup granulated sugar
- 1/5 cup orange juice
- 1/5 cup strong coffee
- whipped cream, for serving
- 1 1/5 frozen blackberries
- 1 tsp. icing sugar
- 1 vanilla bean
- a squeeze of orange juice
- Start by melting the butter, and letting it cool.
- Mix the flour with the baking powder and the gingerbread spice.
- Beat together the eggs and sugar, until white and fluffy.
- Mix the dry ingredients with the egg mixture, butter, orange juice, and coffee. Pour the batter into a greased and breaded loaf tin. Bang the tin lightly against your counter a couple of times to get rid of air bubbles.
- Bake the cake at 170 degrees C (340 degrees F) for about 40 minutes, or until a fork inserted into the center of the cake comes out clean.
- Let the cake cool for a few minutes in the tin before turning it out onto a cooling rack.
- To make the blackberry topping, split the vanilla bean in half and scrape out the seeds. Add the seeds and the rest of the bean, the blackberries, sugar, and orange juice to a small saucepan and bring to a simmer. Cook for a few minutes, and then let cool.
- Serve the cake slightly warm with whipped cream and blackberry topping.