Let's get down to business. It's the third Thursday of the month and that means it's Bundt Bakers day. This month, our host, Terri, chose coconut for the theme. Upon hearing the theme, I immediately knew that I wanted to recreate one of Jamaica's coconut desserts in cake form. I opted for the gizzada which is a small tart. The tart shell is filled with a mixture of grated coconut, brown sugar and nutmeg - a lot of nutmeg. The nutmeg shines boldly here. It's not just a hint. If you don't like nutmeg, back away from gizzadas. In fact, there are times when given a choice, I opt for a coconut treat other than gizzada. Some persons use way too much nutmeg. While I was grating the nutmeg for this, I was immediately brought back to smelling it wafting from my mother's kitchen. She adds nutmeg to porridge and hot chocolate. I didn't drink either but nutmeg will always remind me of her making breakfast.You know, I think this weekend I will try to find chocolate balls at a Jamaican supermarket then call my mother and have her talk me through making her hot chocolate. I know it's simple - boiling water, grated ball (or not depending on size and quantity needed), nutmeg and a cinnamon leaf (I think).
My original idea for Gizzada Bundts was to add the coconut mixture as a filling in my mini Bundts. As I said, the filling in a gizzada is just coconut, brown sugar and nutmeg and can be a bit dry sometimes (bakers vary). I added a bit of milk and an egg yolk so that it could be more moist for the cake. I imagined cutting into the little cakes and seeing a coconut surprise (well, surprise for anyone I served this to). Ha. My mini bundts had other plans. They simply refused to come out of the tins in one piece. I could have kept trying - probably use an egg white instead of yolk for a lighter filling. Maybe even switch to a large Bundt where I knew the filling would be less likely to touch the sides of the pan. But since I was eating each "failed" mini Bundt as soon as I realised it wasn't coming out properly, I had to change to something that would definitely work. I was inhaling way too many cakes. It's a good thing that I made these in small batches. It was a delicious afternoon though. I wish that I had seen Stacy's suggestion to make a trifle before I (happily) ate them all. There's one that I didn't immediately eat. I actually put it back into the tin and the next day, it came out as one piece. But it looked lonely so I quickly ate him. Normally, a glaze would help here but I wanted to stay as true to the gizzada as possible. So the new plan was simply to top the little cakes with the coconut filling.
Gizzada Mini Bundts
Recipe by: Kelster Cake adapted from King Arthur's Lemon Bliss
Yield: 3 one cup size mini Bundts
1/4 cup butter, softened
1/2 cup sugar
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/4 teaspoon vanilla
1/2 cup brown sugar
3 tablespoons evaporated milk (or cream)
2 tablespoons butter
1 egg yolk
1/2 cup unsweetened coconut, shredded
1/2 - 1 teaspoon freshly grated nutmeg
Preheat oven to 350 F and thoroughly grease and flour 3 one cup size mini Bundt pans
Cream butter and sugar until light and fluffy. Add the egg and beat until combined.
Whisk together flour, baking powder and salt. Then add vanilla to milk in a separate container.
Alternate adding dry ingredients and the wet ingredients to the butter mixture starting and ending with dry. Pour into mini Bundt pans and bake for 16 - 18 minutes or until a toothpick inserted into the cake comes out clean.
While the cakes are baking, prepare the topping.
Put sugar, evaporated milk, sugar, butter and yolk in a saucepan and place over medium heat. Stir constantly. Don't walk away! It's ready when the mixture coats the back of a spoon and is bubbly.
Remove from heat and stir in nutmeg and coconut. Cool.
When cakes are finished, cool then top with gizzada topping.
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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.