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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Ingredients
Method
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.
Note
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