(I use standard silicone muffin molds)
I share another favorite Christmas citrus-scented recipe. I found her in the book Scandinavian Baking (Trine Hahnemann). These cakes are relatively easy, delicious and with a spectacular appearance. They were well appreciated by a large male company in my husband’s office. The idea of glazing is mine, it’s not in the original recipe but I find it very appropriate.
Products you need for the dough:
150 g of liquid honey
150 g of sugar
150 g of soft unsalted butter
400 g of flour
2 teaspoons of soda
4 teaspoons of cinnamon
200 g of candied citrus peels (they are sold out ready, preferably, orange ones)
Products you need for the glazing:
330 ml of chestnut puree (I use ready one, with a smooth structure, mine is rather marmalade since it is sweet);
125 g of natural chocolate couverture, melted in a heatproof bowl over a pan of simmering water;
butter on the top of a knife;
red currant for decoration
Mix all of the ingredients for the dough to reach consistency of a cake. I do not use a mixer.
I fill muffin molds (mine are silicone and do not grease them).
Bake in preheated oven at 200ᴼC. 10-15 minutes after beginning of baking I reduce the temperature to 180ᴼC. I check from time to time with a wooden skewer whether they are ready.
Melt chocolate in a heatproof bowl over a pan of simmering water. I remove it from the heat. Add the chestnut puree and the butter. Stir well.
Ready and chilled cakes, I decorate with glazing. Decorate with a fruit of a red currant.
I only decorate with glazing some of the cakes. Others I leave without decoration – they are also great. You can also think of a white version of the glazing because the muffins are dark and it suits them.
Chestnut puree is not always available. Use something you love. Rosehip marmalade would be a great choice.