Apple ginger cakes with lemon icing

Wow your guests with these mouth-watering little apple ginger cakes dripping with lemon icing.

  • 25 mins cooking
  • Makes 12 Item
  • Print
Delicate sweet little cakes with apple and ginger make a gorgeous dessert or morning tea treat. Drizzled with lemon icing for that extra zing!
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Apple ginger cakes
  • 250 gram butter, softened
  • 1 1/2 cup (300g) firmly packed dark brown sugar
  • 3 eggs
  • 1/4 cup (90g) golden syrup
  • 2 cup (300g) plain flour
  • 1 3/4 teaspoon bicarbonate of soda
  • 2 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 cup (125g) coarsely grated apple (see notes)
  • 2/3 cup (160ml) hot water
  • coloured cachous, for decoration
Lemon icing
  • 1 cup (160g) icing sugar mixture
  • 1 teaspoon soft butter
  • 2 tablespoon lemon juice


Apple ginger cakes with lemon icing
  • 1
    Preheat the oven to moderate, 180°C/160°C fan-forced. Grease 2 x 6-hole mini fluted tube pans or texas muffin pans.
  • 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 well combined between additions. Stir in the syrup.
  • 3
    Transfer the mixture to a medium bowl; stir in the sifted dry ingredients, then the apple and water.
  • 4
    Divide mixture among prepared pans; smooth tops. Bake for about 25 minutes or until cooked when tested. Turn cakes onto wire racks to cool.
  • 5
    LEMON ICING: Sift the icing sugar into a medium heatproof bowl; stir in 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 the lemon icing into a piping bag (or into a small plastic bag, then snip off the corner). Drizzle lemon icing over cakes, then sprinkle with cachous.


Un-iced cakes suitable to freeze. Icing suitable to microwave. NOTE: This recipe makes 12 cakes. Ginger cakes can be made three days ahead. Store in an airtight container. You will need two small apples.

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