Name: Apple ginger cakes with lemon icing
Cook time: 25 min
Total time: 25 min
Ingredients: Apple ginger cakes; 250 gram butter, softened; 1 1/2 cup (300g) firmly packed dark brown sugar; 3 eggs; 1/4 cup (90g) golden syrup; 2 cup (300g) plain flour; 1 3/4 teaspoon bicarbonate of soda; 2 tablespoon ground ginger; 1 tablespoon ground cinnamon; 1 cup (125g) coarsely grated apple (see notes); 2/3 cup (160ml) hot water; coloured cachous, for decoration; Lemon icing; 1 cup (160g) icing sugar mixture; 1 teaspoon soft butter; 2 tablespoon lemon juice

Ingredients

Apple ginger cakes

250 gram butter, softened

1 1/2 cup (300g) firmly packed dark brown sugar

3 eggs

1/4 cup (90g) golden syrup

2 cup (300g) plain flour

1 3/4 teaspoon bicarbonate of soda

2 tablespoon ground ginger

1 tablespoon ground cinnamon

1 cup (125g) coarsely grated apple (see notes)

2/3 cup (160ml) hot water

coloured cachous, for decoration

Lemon icing

1 cup (160g) icing sugar mixture

1 teaspoon soft butter

2 tablespoon lemon juice

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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Ingredients

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