Nov 03

Spiced Baby Bundts with Butterscotch Glaze.




It is cooooold! Cold! cold! COLD!!. And I needed my spice rack restocked, so on the weekend I headed on down to the Albert Cuyp market with my boyfriend for a spot of Saturday afternoon shopping. My sole intention was to pay a visit to my favourite spice shop in the area. The Albert Cuyp market is the largest street market in the Netherlands and it is located in the de Pijp district of Amsterdam; the ‘Latin Quarter’ of the city.





At the market you will find a good mix of stalls selling anything from food and fresh produce to textiles and shoes. I like browsing the many curtain shops coz I always have wild ideas for a new window makeover at home. My plans, however, are usually vetoed by R. The fish stalls are usually very interesting ~ this time of year there is an abundance of fresh crab from the North Sea. I drooled over each and every one of them .









The spice shop I was heading to is called De Peperbol, Nº 150, Albert Cuypstraat, Amsterdam. You will typically smell the shop on approach before you even see it; a heady mix of earthy spice aromas and musky incense sticks. Within you will be bombarded with the vast array of spices and herbal mixes, all pre-packed in handy little clear plastic pouches. I hardly know what to buy everytime I visit. R usually wants very little to do with me when I am in there, so on Saturday he parked himself at a nearby cafe and armed himself with a coffee and a sandwich while I shopped.





If you asked me to describe this place I would say it is a combination of a holistic supply shop and a culinary supplier for not only to they sell packets of herbs and spices but behind the counter is an entire wall full of drawers containing all manner of tea, from herbal teas to floral and fruity varieties. On other shelves are empty tins with very pretty designs, big and small, for storing all your newly purchased tea leaves. It is trully an assault to the senses. You get so side-tracked by everything you end up walking out with much more than you bargained for. They also sell a wide variety of kitchen tools and supplies. This is where I picked up my new baby bundt tin. LOVE IT!!! Along with my new cake tin I also picked up some dried rose petals, some rose tea, cardamom pods, ground cardamom and a bag of lavender flowers (for future baking purposes).



Inspired by my afternoon spent amidst all those spices I decided to make some lovely mini cakes in my new tin. I used my standard cupcake recipe and made just a few adjustments here and there. I had a particular flavour in my head that I wanted to achieve so I set about with paper and a pen scribbling down my alterations. This is what I came up with and it turned out surprisingly AWESOME!



Two large eggs are creamed with brown sugar and white caster sugar until the ribbon stage is achieved. Then add in the vanilla extract and beat that in too.



Once that is all well incorporated add in the grated fresh ginger.



Meanwhile, I melted the butter in a heatproof jug in the microwave along with two tablespoons of honey. Then leave it all to cool to room temperature.



In a clean bowl sift the flour along with all the other dry ingredients together : salt, ground all-spice, ground cardamom, ground cinnamon, baking soda & baking powder.



Add the wet ingredients gradually to the egg + sugar mixture, alternating with the dry ingredients until all of them have been added and stirred thru. Do not overmix the batter or you will get tough, rubbery cakes.



Spray the tin with a thin layer of unflavoured oil then fill them half-way up the tin as these cakes rise considerably. Shake the tin gently after filling to settle the batter. Then bake at 180ºC for 15 – 20 mins.



Once baked transfer to a wire rack to cool slightly. That will be hard to do since these cakes are so yummy they are impossible to resist. Plus they are fabulous fresh out of the oven.



While they cool you can now proceed to make the butterscotch sauce.






Place butter, brown sugar and honey in a pot. Simmer on high until it all melts together and gets bubbly. Reduce the liquid slightly and then add in the cream. Be very careful that none of the hot sugar splashes up at you.



Remove the pot from the heat and let it cool to room temp. It will thicken as it cools. Once cool you can glaze your baby cakes accordingly.



Mix powdered sugar and ground cinnamon together to make your cinnamon sugar dust. Place in a fine sieve and dust over your glazed baby bundt cakes. If you like nuts then an extra topping of slivered almonds would do nicely.






Spiced Baby Bundt recipe.  (makes 24)

  • 125 g butter, melted
  • 250 g all-purpose flour, sifted
  • 2 large eggs, room temp
  • 200 mls buttermilk, room temp
  • 75 g light brown sugar
  • 75 g white caster sugar
  • 1 tsp vanilla extract
  • 1 tsp ground ‘speculaars kruiden’ (all spice)
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cardamom
  • 1/8 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tbsp clover honey
  • 1/4 tsp grated fresh ginger




Butterscotch Glaze

  • 30 g butter
  • 50 g brown sugar
  • 50 mls cream
  • 1 tbsp honey
  • Powdered sugar for dusting
  • Ground cinnamon for dusting





 ~ ENJOY! ~


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