Little ginger cakes with lemon drizzle

A little bit sweet and a little bit tart, these delicious spiced ginger and apple cakes are perfect for Christmas time. Serve them in place of pudding after the big meal if you like.


Little ginger cakes
Lemon drizzle


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.


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