- flour - 1 1/2 cups
- soda - 1 teaspoon
- baking powder - 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- cinnamon - 1 teaspoon
- cardamom - 3/4 Teaspoons
- ginger - 1/2 teaspoonfuls
- nutmeg - 1/2 teaspoonfuls
- cloves - 1/2 teaspoons
- sugar - 1 glass
- butter or margarine - 1/2 cup
- eggs - 3 pieces
- apple puree - 1/4 Glass
- milk - 1 glass
- tea bags - 4 pieces
- butter or margarine - 1 cup (glaze)
- vanilla extract - 1 teaspoon (glaze)
- cinnamon - 1 teaspoon (glaze)
- sugar powder - 4 1/2 Cups (glaze)
1. Preheat the oven to 175 degrees. Mold the form with paper inserts. In a medium bowl, mix the flour, soda, baking powder, salt, cinnamon, cardamom, ginger, nutmeg and cloves. 2. In a small saucepan bring the milk to a boil. Remove from heat and add tea bags. Leave to stand for 10 minutes. Remove the tea bags and cool the milk to room temperature. 3. In a large bowl, whip the butter and sugar together. Add the eggs, one at a time, and whip. Add apple sauce and stir. Add 1/3 flour mixture to the dough and mix. Add 1/2 milk mixture and whip at low speed. Add another 1/3 of the flour and mix. Add the remaining milk and mix. Finally, add the remaining flour and mix. 4. Fill each paper liner with 2 tablespoons of dough and bake for 14-16 minutes. Allow to cool completely. To make the icing, in a bowl, whip the butter. Add 1 cup of powdered sugar and whip together. Then add another glass of powdered sugar and beat, stir with vanilla extract. Add cinnamon and mix well. Add the remaining powdered sugar, 1 glass at a time, and beat until homogeneous. If the glaze is too dry, add 2 tablespoons of milk. Decorate with glaze cool coffees. Sprinkle with cinnamon if desired.
Servings: 4-6