These not-too-sweet mini cakes have maximum spicy gingerbread flavour and a wonderfully toothsome chew.


Preheat oven to 350°F (180°C).

Using a pastry brush, grease a 12-cavity mini Bundt pan or mini muffin pan generously with coconut oil or shortening. Place about ½ tsp (2 ml) ground almonds into each cavity, shaking pan to coat bottoms. Set aside.

In a food processor, combine almond paste, ground almonds, butter, eggs, molasses, cornstarch, allspice, cinnamon, ginger, cloves and nutmeg. Process for about 30 seconds or until emulsified and no almond paste chunks remain.

Pour batter equally, about ⅓ cup (75 ml), into greased cavities of prepared pan. Bake for 18-20 minutes or until puffed. 

Let cool in pan for 5 minutes before inverting cakes onto a cooling rack. Let cool completely.

Place white chocolate in a small microwave-safe bowl. Microwave for 45 seconds, in 15-second increments, stirring each time, until just melted. Stir until chocolate has completely melted. Scrape melted chocolate into a small disposable resealable bag (or use a piping bag fitted with a plain tip). Snip off a small corner and drizzle chocolate over tops of cooled cakes. Let set 5 minutes before covering with desired sprinkles. 

Tip: A 24-cavity mini muffin pan can be used in place of a mini Bundt pan. Follow greasing instructions and fill cavities three-quarters full with batter. Bake for 15 minutes or until puffed and edges are deep golden.

Brought to you by: Egg Farmers of Ontario