Ingredients for Little Ginger Cakes
- All Purpose Flour
- 2 tsp baking powder
- Ground Ginger
- Ground Cinnamon
- 150g caster sugar
- 2 large eggs
- 100ml golden syrup
- 100g unsalted butter
- Boiling Water
- Crystallized Ginger
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How to Make Little Ginger Cakes
- Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- In a large bowl, sift together 200g self-raising flour, 2 tsp baking powder, 1 tsp ground ginger, and ½ tsp ground cinnamon.
- Add 150g caster sugar and mix well.
- In a separate bowl, whisk together 2 large eggs.
- In another bowl, gently melt 100g unsalted butter with 100ml golden syrup.
- Add the melted butter and syrup mixture to the dry ingredients, along with the whisked eggs. Mix until just combined.
- Stir in 100g finely chopped fresh ginger and 60ml water until a smooth batter forms.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Let the cakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, spread with lemon icing (recipe not included) if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
82g
Fat
28g
Carbs
14g
