Saturday, 16 November 2013

Gingerbread Cake with Chocolate and Pistachos

Slowly but surely the Christmas signs keep sneaking around more frequently: the in the supermarket are packed with all typical sweets: cookies, cakes and chocolate, chocolate, chocolate!
There's one traditional cake that's always the first in line when I start eating christmas sweets: german gingerbread cake, also called "Gewuerzkuchen". It's a moist fluffy cake, spiced with cinnamon, cocoa, cloves, cardamom, ginger and topped off with some chocolate and nuts.

This year I decided to bake some little, lighter gingerbread cakes
and other then the typical nuts opted for pistachos as a colorful, crunchy topping.

Even my grandparents, who were visiting today green-lighted this little sweeties - those are some promising words!

Without any butter or eggs and stuffed with whole wheat you can start off christmas season on the healthier side - relaxing a little before the tons of butter, eggs and sugar roll around in the form of sugar cookies, more gingerbread, gingercookies, german cinnamon stars, meringue and heaping amounts of cake. The annual love-hate relationship between devouring into these baked goods and the premonition for quadrupled training hours in january...;-)

The fluffy and moist cake offers your tastebuds warm spices in a combination with a subtle of the ginger. This melt in your mouth texture finds it opposite in a sweet yet dark chocolate crust with green, crunchy pistachos atop. Like a country saying stated: "Happiness is the smell of Gingerbread baking in the oven." - just with an interesting twist of some added "greens" (haha :-P) and much more happiness to follow once you get a bite in your mouth! :-)