Lemon-ginger mini cakes

Name: Lemon-ginger mini cakes
Total time: 30 min
Yield: 8 cakes
Ingredients: 50 g poppy seeds; 100 g sugar; 100 g Butter; 2 eggs; 2 tbsp honey; 70 g flour; 1 tsp baking powder; 10 g ginger (freshly grated); 1 lemon (juice and zest); 1 blood orange (juice); 3 tbsp icing sugar

10.03.202123.04.2021 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!

All animal products can be replaced by plant-based alternatives.

CourseSweets
CuisineFresh & Healthy

Servings	Prep Time
8 cakes	30 minutes

Servings	Prep Time
8 cakes	30 minutes

Lemon-ginger mini cakes

All animal products can be replaced by plant-based alternatives.

CourseSweets
CuisineFresh & Healthy

Servings	Prep Time
8 cakes	30 minutes

Servings	Prep Time
8 cakes	30 minutes

Ingredients

50 g poppy seeds
100 g sugar
100 g Butter
2 eggs
2 tbsp honey
70 g flour
1 tsp baking powder
10 g ginger freshly grated
1 lemon juice and zest
1 blood orange juice
3 tbsp icing sugar

Servings: cakes

Units:

Instructions

Preheat the oven to 200°C.
Whisk together the butter and sugar.
Add the eggs, lemon zest and juice, honey and the grated ginger.
Add the flour, baking powder and poppy seeds.
Whisk all ingredients together until smooth.
Grease the mini cake moulds (you can use silicone moulds or simply muffin forms) and pour the mixture in (fill up to 2/3).
Lower the oven to 180°C and bake for 20 minutes.
While the mini cakes are baking, mix the blood orange juice with the icing sugar in a bowl and set aside.
Remove the cakes from the oven when they are golden brown.
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.
Allow to cool before unmoulding.

Recipe Notes

Shop the ingredients farmy.plus/lemonminicakes

Bouche Bée

Je m’appelle Bérangère et suis une passionnée de cuisine depuis toujours. Mais c’est à ma grand-maman Marie que je dois le virus de la pâtisserie. Nos traditionnelles sessions pâtisserie du dimanche sur la table en marbre, durant lesquelles j’ai appris à battre la crème, à abaisser la pâte et à surveiller la cuisson de nos confections sucrées, m’ont incitée à m’emparer de la cuisine et à concocter mes premières recettes, en autodidacte. Aujourd’hui, avec la création de « Bouche Bée », l’aventure prend un nouveau tournant! Le relooking complet du blog propose désormais plus de rubriques et de photos, des recettes avec/sans gluten maison, des suggestions de saisons, des associations audacieuses, de nouvelles collaborations, la participation à des événements locaux et bien plus encore.