This recipe is a hit in my kitchen lately. As the temperature falls, we are searching for different delights to accompany our coffee. The earthy taste of molasses is one of my favourites as you already know. Here it is combined succesfully with the sharp smell and taste of ground cloves. It is bolder than cinnamon, but much deeper and remains longer on your taste buds. I found the recipe in one of my old magazines and actually blamed myself for neglecting it so long. Go, give it a try and you will not regret it:-)
I made it once in a bundt pan and the last time in a muffin pan. Grease the pan well, you can also use paper cups for muffin pan, though I did not have a problem to remove the cakes.
- 1 cup+3/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 3 tbsp (approx. 90 gr) butter, at room temperature
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup molasses
- 1/2 cup milk
- 60 grs bitter chocolate
- 1 tbsp butter
- 1 tbsp molasses
For the glaze, finely chop the chocolate and put in a saucepan with the butter. Melt on very low heat. When the chocolate completely melts, remove the saucepan from the heat and add the molasses. The original recipe recommends adding almost one cup of powdered sugar at this stage but I did not use it. It is completely unnecessary to add more calories. Drizzle the glaze over the warm cake and let it harden. You can keep the cake 3-4 days, covered, at room temperature.... if it lasts that long:-) Enjoy with your favourite coffee or tea!
Yes, Pleeeease ! That would be wonderful with my second morning coffee right now. I have just baked my Swedish apple-cinnemon cake, so if I send you a piece, you will let me try your clove molasse cake, yes ?
Have a nice Sunday and take care, angelika
Well, I think I would give you the whole batch Angelika, in exchange with a slice of apple-cinnamon cake:-) Combination of apple and cinnamon is another unbeatable taste. Have a a nice sunday three of you. greetings:-)
Thank you Paz! After the adventure with molasses making, I should try it should I not? :-)
This is a bit OT but i made your banoffee pie last week and invited some friends. What can I say? WONDERFUL! But next time I'll use 4 bananas...
BTW, "dulce de leche" in Cuba is done in another way. The thing used in your pie is called "fanguito" which means "mud"! My husband (who is a great fan of all things done with milk, the sweeter the better...) says there IS indeed a difference in taste between the two. I will just have to try some day...
Thank you for the information Maria. I am really experimenting this "milk" subject slowly:-) I am so glad you liked the recipe by the way!