Little ginger cakes
1.Preheat the oven to 160°C (140°C fan-forced). Generously grease six 1 cup (250ml capacity) pans or one 6 cup (1.5 litre capacity) fancy loaf pan.
2.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until combined between additions. Stir in the treacle.
3.Transfer mixture to a medium bowl. Stir in sifted dry ingredients, then apple, crystallised ginger and water. Divide the mixture among the prepared pans; smooth tops.
4.Bake for 30 minutes for the small cakes or 1 hour for the loaf, or until cooked when tested. Turn cakes onto wire racks to cool.
5.Make lemon drizzle: Sift the icing sugar into a medium heatproof bowl, stir in the butter and juice to form a paste. Place the bowl over a small saucepan of simmering water; stir until icing is a pouring consistency.
6.Spoon lemon drizzle over cakes, then sprinkle with icing sugar, cachous and extra crystallised ginger.
You will need approximately 1 large apple for this recipe. Ginger cakes can be made up to three days ahead. Un-iced cakes suitable to freeze. Drizzle suitable to microwave.Note