|Photo: Little gingerbread cakes recipe|
Whip up an easy dessert with our Little gingerbread cakes.
To Prep 1:30
To Cook 0:35
125g butter, chopped
2/3 cup golden syrup
2/3 cup dark brown sugar
2/3 cup milk
1/2 teaspoon bicarbonate of soda
1 egg, lightly beaten
1 2/3 cups plain flour, sifted
1 tablespoon ground ginger
1 teaspoon mixed spice
Lemon zest, to serve
2 cups icing sugar mixture, sifted
2 tablespoons lemon juice
2 teaspoons boiling water
Step 1 Preheat panggangan to 180°C/160°C fan-forced. Grease an 8-hole, 3/4 cup-capacity mini loaf pan.
Step 2 Place butter, golden syrup, sugar and milk in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter has melted and sugar dissolved (do not boil). Remove from heat. Add bicarbonate of soda. Stir to combine. Set aside to cool for 10 minutes.
Step 3 Add egg. Whisk to combine. Add flour, ginger and mixed spice. Whisk until smooth. Spoon mixture into pan holes until half-full.
Step 4 Bake for 25 minutes or until a skewer inserted in centre of 1 cake comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.
Step 5 Make icing Place icing sugar, lemon juice and boiling water in a bowl. Stir until smooth. Spoon over cakes. Stand for 5 minutes or until icing starts to set. Top with zest. Set aside until set. Serve.
Fat saturated 9.20g
Fat Total 14.70g
Carbohydrate sugars g
Carbohydrate Total 91.40g
Dietary Fibre 1.30g
All nutrition values are per serve.
Super Food Ideas – July 2009 , Page 81
Recipe by Claire Brookman
Photography by Ben Dearnley
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