Little gingery cakes with lemon drizzle
MAKES 6 SMALL CAKES OR 1 LOAF PREP AND COOK TIME 1 HOUR (+ COOLING TIME) You will need approximately 1 large apple for this recipe. Ginger cakes can be made up to three days ahead. 175g butter, softened
1 cup (220g) firmly packed brown sugar 2 eggs
2 tablespoons treacle
1⅓ cups (200g) plain flour
½ teaspoon bicarbonate of soda 1½ tablespoons ground ginger 1½ teaspoons ground cinnamon 1½ teaspoons ground cardamom
⅔ cup (85g) coarsely grated apple 2 tablespoons chopped crystallised ginger
⅓ cup (80ml) warm water icing sugar and silver cachous, to decorate
1 tablespoon finely sliced crystallised ginger, extra, to serve
LEMON DRIZZLE
1 cup (160g) icing sugar mixture 1 teaspoon soft butter 2 tablespoons lemon juice
1 Preheat the oven to 160°C (140°C fan-forced). Generously grease 6 x 1 cup (250ml capacity) pans or 1 x 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 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. Un-iced cakes suitable to freeze. Drizzle suitable to microwave.