Name: Little ginger cakes with lemon drizzle
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
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

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.

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Makes 6

Prep

30M

Cook

30M

Total

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

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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