Recipe

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.

  • 30 mins preparation
  • 30 mins cooking
  • Makes 6
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Ingredients

Little ginger cakes
  • 175 gram butter, softened
  • 1 cup (220g) firmly packed brown sugar
  • 2 eggs
  • 2 tablespoon treacle
  • 1 1/3 cup (200g) plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 1/2 tablespoon ground ginger
  • 1 1/2 tablespoon ground cinnamon
  • 1 1/2 teaspoon ground cardamom
  • 2/3 cup (85g) coarsely grated apple
  • 2 tablespoon chopped crystallised ginger
  • 1/3 cup (80ml) warm water
  • 1 tablespoon finely sliced crystallised ginger, extra, to serve
  • icing sugar, to dust
  • silver cachous, to decorate
Lemon drizzle
  • 1 cup (160g) icing sugar mixture
  • 1 teaspoon soft butter
  • 2 tablespoon lemon juice

Method

Little ginger cakes with 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.

Notes

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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