{"id":3855,"date":"2016-11-27T13:03:55","date_gmt":"2016-11-27T12:03:55","guid":{"rendered":"http:\/\/www.vollmundig.org\/?p=3855"},"modified":"2016-11-27T19:16:09","modified_gmt":"2016-11-27T18:16:09","slug":"gingerbread-cake","status":"publish","type":"post","link":"https:\/\/www.vollmundig.org\/home\/2016\/11\/27\/gingerbread-cake\/","title":{"rendered":"Gingerbread cake"},"content":{"rendered":"

Excited to finally share the recipe of my little bundt cake with you. For the past week, the creative part of my brain was on lockdown. Running out of ideas makes me realise that I need to slow down more often. It took me much longer to write and edit than it usually does. To be honest, it took me several attempts until I was happy with\u00a0it.<\/p>\n

Last week there was a storm going on here in Austria. While leaves were\u00a0whirling through the air, I decided to spend some time in my warm and cosy kitchen. I wanted to bake something special, something which is warming from inside but still delicious. As being a lover of cinnamon and ginger, it was to be expected that I use those superfood ingredients. The best thing is, those make the ultimate Christmas cake out of it!<\/p>\n

When I baked this cake for the first time, I made a big mistake! I was impatient like a little child days before\u00a0christmas and couldn\u00b4t wait until my little bundt cake was cold and broke baking rule number 1! What happened next was that my cake was equal to a crumble. What a shame \u2013 but I get the best out of it. Lucky me, that there was a lovely packet from Lieblingsglas<\/a> in my mailbox only a few days earlier. They send me some really wonderful\u00a0Ball Mason Jars<\/a>. I am in love with these since I discovered them in a small corner shop in the middle of New York. These inspired me. I took some yoghurt, gingerbread\u00a0crumble and pomegranate seed and put these into the jar. Topped with some spoons of coconut milk, it was an amazing breakfast next morning.<\/p>\n

\"nyc-0990\"<\/p>\n

\"gingerbread-1005-2\"<\/p>\n

\"gingerbread-1039-2\"<\/p>\n

\u00a0<\/strong><\/p>\n

Gingerbread Cake <\/strong><\/h1>\n
Ingredients \u00a0<\/strong><\/h5>\n

200g oat flour
\n70g spelt flour
\n50g whole grain spelt flour
\n2 \u00bd tsp baking powder
\n200ml milk of your choice
\n20 dates (pitted ones)
\n2 eggs
\npiece of fresh ginger, peeled
\n3 tbsp\u00a0cinnamon
\n\u00bd tbsp gingerbread spices<\/p>\n

For the glazing:<\/strong><\/h5>\n

1 can full-fat coconut milk \u2013 put at least 12 hours into the fridge
\npomegranate seeds from one fruit<\/p>\n

Directions<\/strong><\/h5>\n
    \n
  1. Preheat the oven to 180\u00b0C<\/li>\n
  2. Lightly oil and dust a bundt cake tin. Don\u00b4t forget to shake out the excess!<\/li>\n
  3. Put milk, dates, ginger, cinnamon\u00a0and gingerbread spices in a blender and blend until it\u00b4s smooth.<\/li>\n
  4. Combine all dry ingredients in a large bowl. Add the mixture from the blender and stir to combine.<\/li>\n
  5. Pour the batter into the prepared bundt cake pan.<\/li>\n
  6. Bake at 180\u00b0C for 40 \u2013 50 minutes.<\/li>\n
  7. Leave the cake completely cool down before you take it out of your baking tin \u2013 otherwise it crumbles! Believe me, I know what I am talking about!<\/em><\/li>\n
  8. Open the can of coconut milk without shaking. Otherwise the cream, which separated through the cold from the coconut water, will mix again. Disperse the coconut fat evenly over the cake before serving. Add pomegranate seeds for more delicious taste and healthy vitamins.<\/li>\n<\/ol>\n

    \"gingerbread-0988-2\"<\/p>\n

    <\/h6>\n

    In der vergangenen Woche zog\u00a0ein wahrhafter Sturm \u00fcber \u00d6sterreich. Bl\u00e4tter wirbelten wie wild durch die L\u00fcfte. Durch die undichten Stellen des Hauses pfiff der Wind. Ich habe die Gelegenheit genutzt um ein paar gem\u00fctliche Stunden in der warmen K\u00fcche zu verbringen und einen Kuchen zu backen. Es sollte ein besonderer\u00a0Kuchen werden, n\u00e4mlich einer\u00a0der von innen w\u00e4rmt.\u00a0Als wahrhafte Zimt und Ingwer Liebhaberin war\u00a0Entscheidung schnell getroffen.<\/p>\n

    Am Himmel zogen vermehrt Wolken auf. Ich geriet in Eile. Bei schlechtem Licht fotografiert es sich meiner Meinung nach n\u00e4mlich \u00fcberhaupt nicht gut. Ungeduldig wie ich war, konnte ich es nicht erwarten, bis der Kuchen vollst\u00e4ndig abgek\u00fchlt war und sich nahezu von selbst\u00a0aus der Form l\u00f6sen w\u00fcrde. Was dann passierte k\u00f6nnt ihr vermutlich erahnen. Der Kuchen glich einem Crumble – frisch aus dem Ofen! Inspiriert durch die mir k\u00fcrzlich\u00a0zugesendeten Ball Mason Jars von Lieblingsglas<\/a>, machte ich das Beste aus der doch etwas \u00e4rgerlichen Situation. Ich habe Jogurt, Gingerbread Crumble, Granatapfelkerne und ein L\u00f6ffel Kokosnuss Milch\u00a0Schicht f\u00fcr Schicht in ein Glas gegeben. Et voil\u00e0 hatte ich das perfekte Fr\u00fchst\u00fcck f\u00fcr den n\u00e4chsten Tag.<\/p>\n

    \"gingerbread-0982\"<\/p>\n

    Gingerbread Kuchen<\/strong><\/h1>\n
    Zutaten\u00a0<\/strong><\/h5>\n

    200g Haferflocken Mehl
    \n70g Dinkelmehl
    \n50g Dinkelvollkornmehl
    \n2 \u00bd TL Backpulver
    \n20 Datteln, entkernt
    \n2 Eier
    \nein St\u00fcck frischer Ingwer, gesch\u00e4lt
    \n3EL Zimt
    \n\u00bd EL Lebkuchengew\u00fcrz<\/p>\n

    F\u00fcr die Glasur<\/strong><\/h5>\n

    1 Dose Kokosnuss Milch, mindestens f\u00fcr 12 Stunden im K\u00fchlschrank
    \nKerne von einem Granatapfel<\/p>\n

    Und so wird\u00b4s gemacht\u00a0<\/strong><\/h5>\n
      \n
    1. Backofen auf 180\u00b0C vorheizen. Eine Kuchenform mit \u00d6l ausfetten und mit Mehl best\u00e4uben. Das \u00fcbersch\u00fcssige Mehl ausleeren.<\/li>\n
    2. Milch, Datteln, Ingwer, Zimt und Lebkuchengew\u00fcrz in einem Standmixer p\u00fcrieren.<\/li>\n
    3. Die trockenen Zutaten in eine gro\u00dfe Sch\u00fcssel geben. Die Zutaten aus dem Standmixer hinzuf\u00fcgen und zu einem Teig verr\u00fchren.<\/li>\n
    4. Den Teig in die vorbereitete Kuchenform geben und bei 180\u00b0C 40 \u2013 50 Minuten backen.<\/li>\n
    5. Nach dem Backen den Kuchen vollst\u00e4ndig ausk\u00fchlen lassen. Ansonsten zerbr\u00f6selt er und glaubt mir, ich wei\u00df von was ich spreche!<\/li>\n
    6. Die Kokosmilch \u00f6ffnen \u2013 nicht sch\u00fctteln oder umr\u00fchren! Durch die K\u00e4lte hat sich das Kokosnuss Wasser vom Fett getrennt. Kurz vor dem Servieren werden das Kokosfett und die Granatapfelkerne \u00fcber den Kuchen gegeben.<\/li>\n<\/ol>\n

      \"gingerbread_header\"<\/p>\n

      Werbung: In freundlicher Unterst\u00fctzung von Lieblingsglas<\/a>! Vielen Dank.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Excited to finally share the recipe of my little bundt cake with you. For the past week, the creative part of my brain was on lockdown. Running out of ideas makes me realise that I need to slow down more often. It took me much longer to write and edit than it usually does. To […]<\/p>\n","protected":false},"author":1,"featured_media":3858,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[65,263,264,100,104,265,155],"class_list":["post-3855","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","tag-fruhstuck","tag-gingerbread","tag-granatapfel","tag-kuchen","tag-lebkuchen","tag-pomegranate","tag-weihnachten"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.vollmundig.org\/home\/wp-content\/uploads\/2016\/11\/gingerbread_header.jpg?fit=1192%2C1669&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pdBgcz-10b","jetpack-related-posts":[{"id":3809,"url":"https:\/\/www.vollmundig.org\/home\/2016\/11\/13\/pear-cake-birnen-kuchen\/","url_meta":{"origin":3855,"position":0},"title":"Pear cake – Birnen Kuchen","author":"Jessie","date":"13. November 2016","format":false,"excerpt":"As winter rolled in, it brought with it some time to bake, photograph and write. The latter in particular. If you are following me for a while, especially on Instagram, you might have noticed that I was spending a lot of time in nature during the last weeks. Surrounded by\u2026","rel":"","context":"In "GLUTENFREE"","block_context":{"text":"GLUTENFREE","link":"https:\/\/www.vollmundig.org\/home\/category\/glutenfree\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.vollmundig.org\/home\/wp-content\/uploads\/2016\/11\/pearcake-9-von-1.jpg?fit=857%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.vollmundig.org\/home\/wp-content\/uploads\/2016\/11\/pearcake-9-von-1.jpg?fit=857%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.vollmundig.org\/home\/wp-content\/uploads\/2016\/11\/pearcake-9-von-1.jpg?fit=857%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.vollmundig.org\/home\/wp-content\/uploads\/2016\/11\/pearcake-9-von-1.jpg?fit=857%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":3929,"url":"https:\/\/www.vollmundig.org\/home\/2016\/12\/18\/lussekatter-cake\/","url_meta":{"origin":3855,"position":1},"title":"Lussekatter Cake","author":"Jessie","date":"18. Dezember 2016","format":false,"excerpt":"The last Advent Sunday passed by and it\u00b4s not even one week left, until Christmas Eve. Instead of remaining classic, I baked this amazing saffron Lussekatter cake\u00a0for Saint Lucy\u00b4s\u00a0Day. We don\u00b4t celebrate it here in Austria, but for me it\u00b4s a retrospective to the time when I was living in\u2026","rel":"","context":"In "RECIPE"","block_context":{"text":"RECIPE","link":"https:\/\/www.vollmundig.org\/home\/category\/recipe\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.vollmundig.org\/home\/wp-content\/uploads\/2016\/12\/Lussekatter-1348.jpg?fit=960%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.vollmundig.org\/home\/wp-content\/uploads\/2016\/12\/Lussekatter-1348.jpg?fit=960%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.vollmundig.org\/home\/wp-content\/uploads\/2016\/12\/Lussekatter-1348.jpg?fit=960%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.vollmundig.org\/home\/wp-content\/uploads\/2016\/12\/Lussekatter-1348.jpg?fit=960%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":3954,"url":"https:\/\/www.vollmundig.org\/home\/2016\/12\/22\/brownie-mit-espresso-datteln\/","url_meta":{"origin":3855,"position":2},"title":"Brownie mit Espresso Datteln","author":"Jessie","date":"22. Dezember 2016","format":false,"excerpt":"Anstelle traditioneller Kekse setze ich dieses Jahr auf Weihnachtskuchen. Nach Gingerbread und Lussekutter folgt heute ein weiter Klassiker: ein Brownie \u2013 verfeinert mit einer Prise Zimt, einer gro\u00dfz\u00fcgigen Tasse Espresso und Kokosflocken. Brownie mit\u00a0Espresso\u00a0Datteln Zutaten180g Mehl \u2013 mein Tipp: Dinkelvollkornmehl oder Buchweizenmehl130g Datteln, entkernt30g gemahlene Sonnenblumenkerne \u2013Mandeln oder Haseln\u00fcsse70ml Espresso1\u2026","rel":"","context":"In "GLUTENFREE"","block_context":{"text":"GLUTENFREE","link":"https:\/\/www.vollmundig.org\/home\/category\/glutenfree\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3965,"url":"https:\/\/www.vollmundig.org\/home\/2016\/12\/24\/weihnachtsfruehstueck-zimtwaffeln\/","url_meta":{"origin":3855,"position":3},"title":"Weihnachtsfr\u00fchst\u00fcck: Zimtwaffeln","author":"Jessie","date":"24. Dezember 2016","format":false,"excerpt":"Der Duft der jeden noch so kleinen Winkel des Hauses ausf\u00fcllt, ist w\u00e4rmer und herzlicher\u00a0als sonst. Es ist der Duft von Weihnachten, der mit dem Duft frisch gebackener Zimtwaffeln\u00a0verschmilzt. In gem\u00fctlicher Atmosph\u00e4re am Fr\u00fchst\u00fcckstisch stimmen\u00a0wir uns auf die Weihnachtsferien ein. Harmonisch, idyllisch und zauberhaft sollen sie sein. Frohe Weihnachten. \u00a0\u2026","rel":"","context":"In "RECIPE"","block_context":{"text":"RECIPE","link":"https:\/\/www.vollmundig.org\/home\/category\/recipe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":211,"url":"https:\/\/www.vollmundig.org\/home\/2015\/03\/20\/knuspriges-zum-fruhstuck\/","url_meta":{"origin":3855,"position":4},"title":"Knuspriges zum Fr\u00fchst\u00fcck","author":"Jess","date":"20. 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Da ich leider nicht 365 Tage im Jahr fremde L\u00e4nder erkunden kann, mache ich heute einen kleinen Ausflug in den Orient - das Herkunftsland der Dattel. Datteln z\u00e4hlen mittlerweile zu\u00a0 meiner Lieblingsnascherei. Der hohe Anteil an Ballast- und Mineralstoffen, wie\u2026","rel":"","context":"In "RECIPE"","block_context":{"text":"RECIPE","link":"https:\/\/www.vollmundig.org\/home\/category\/recipe\/"},"img":{"alt_text":"Dattelsirup","src":"https:\/\/vollmundigblog.files.wordpress.com\/2015\/03\/dattelsirup.jpg?w=350&h=200&crop=1","width":350,"height":200},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.vollmundig.org\/home\/wp-json\/wp\/v2\/posts\/3855","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vollmundig.org\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vollmundig.org\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vollmundig.org\/home\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vollmundig.org\/home\/wp-json\/wp\/v2\/comments?post=3855"}],"version-history":[{"count":15,"href":"https:\/\/www.vollmundig.org\/home\/wp-json\/wp\/v2\/posts\/3855\/revisions"}],"predecessor-version":[{"id":3887,"href":"https:\/\/www.vollmundig.org\/home\/wp-json\/wp\/v2\/posts\/3855\/revisions\/3887"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.vollmundig.org\/home\/wp-json\/wp\/v2\/media\/3858"}],"wp:attachment":[{"href":"https:\/\/www.vollmundig.org\/home\/wp-json\/wp\/v2\/media?parent=3855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vollmundig.org\/home\/wp-json\/wp\/v2\/categories?post=3855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vollmundig.org\/home\/wp-json\/wp\/v2\/tags?post=3855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}