Lemon-ginger mini cakes

Posted on 1 min read

March is finally here and has brought the lemon-ginger mini-cakes with it! A mixture of flavours in a single bite and enough to end the winter with style!

Lemon-ginger mini cakes
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Rezept drucken
All animal products can be replaced by plant-based alternatives.
Servings Prep Time
8 cakes 30 minutes
Servings Prep Time
8 cakes 30 minutes
Lemon-ginger mini cakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
All animal products can be replaced by plant-based alternatives.
Servings Prep Time
8 cakes 30 minutes
Servings Prep Time
8 cakes 30 minutes
Ingredients
Servings: cakes
Units:
Instructions
  1. Preheat the oven to 200°C.
  2. Whisk together the butter and sugar.
  3. Add the eggs, lemon zest and juice, honey and the grated ginger.
  4. Add the flour, baking powder and poppy seeds.
  5. Whisk all ingredients together until smooth.
  6. Grease the mini cake moulds (you can use silicone moulds or simply muffin forms) and pour the mixture in (fill up to 2/3).
  7. Lower the oven to 180°C and bake for 20 minutes.
  8. While the mini cakes are baking, mix the blood orange juice with the icing sugar in a bowl and set aside.
  9. Remove the cakes from the oven when they are golden brown.
  10. When the cakes are still in the moulds and hot, drizzle about 2 tbsp of the blood orange/icing sugar mixture on each mini cake.
  11. Allow to cool before unmoulding.
Recipe Notes

Shop the ingredients farmy.plus/lemonminicakes

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