I think my favorite thing about fall is baking. I am so inspired right now to fill my freezer with on-hand unbaked items. It is nice to have unbaked items in the freezer, in case a friend is sick or you get invited to an impromptu tea party for two!! Chloe adores gingerbread and so we tried a different version. I was inspired by Jam Hands cold-tea gingerbread. I did tweak it a bit.
I used oat and whole pastry flour. Added a dash of whiskey!! Also do you remember my baking trick of using a butter/oil combo? Butter adds flavor and oil adds moisture. Gingerbread's can be dry, so I upped the the butter/oil amount a bit. I added different spices for a more complex flavor. This gingerbread is not real gingery. It is almost more of a spiced bread but with the tangy cream cheese frosting and yummy tea in the batter, this is a real winner. One we will be baking again.
Tea Gingerbread with Cream Cheese Frosting
½ cup oat flour * a tip, if you do not have oat flour, grind up rolled oats in a food processor until you have a powder.
¾ cup whole wheat pastry or all purpose white flour (I think you could easily make a gluten free version too)
1 tsp. dried ground ginger
1/2 tsp. ground cinnamon
½ tsp. fresh ground nutmeg
¼ tsp ground allspice
1/2 tsp. salt
1/3 cup butter
1/3 cup mild flavored olive oil or raw coconut oil
1/2 cup rapadura or brown sugar
1/2 cup molasses
1/2 cup steeped tea, I like earl grey because of the orange flavor the bergamot oil gives
1 tsp. baking soda
2 TBL. whiskey or brandy or apple juice
1 egg, beaten
Preheat the oven to 350˚F. Coat a loaf pan with vegetable spray.
Sift together all dry in ingredients.
Melt butter or coconut oil, molasses and rapadura on low in a small sauce pan. You do not want to boil the mixture, just melt together and pull off stove.
In a large bowl add sifted flour, make a well in the center of the flour and add melted butter miture and stir together. Then add tea and whiskey, mix together, then add egg and mix together.
Pour batter into prepaired loaf pan. Bake in center of oven for 35-45 minutes, or until tester inserted into loaf comes out clean. Cool cake in pan for 5 minutes, then run a knife around the edge and invert cake to cool on a rack. Frost when cool.
Cream Cheese Frosting
8 oz cream cheese at room temp, pull out if fridge when you make the gingerbread.
¼ cup evaporated cain or sugar
Pinch of salt
½ tsp. vanilla extract
1/8 cup or more of cream or whole milk
With an electric mixer cream together cream cheese and sugar until light and fluffy. Add salt, vanilla and 1/8 cup of cream. Mix, scrape down sides of bowl and mix again. If the frosting is not cream enough add bits of cream, mix and scrap until you get the constancy you want.
Cut loaf in half and spread half the frosting on the bottom half of the gingerbread. Then set the top on the frosting and frost the top.