adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Little spice cakes with glace ginger cream
Little spice cakes with glace ginger cream
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Delightful spiced cakes with ginger cream for a perfect high tea treat.
Ingredients:
  • 100g unsalted butter, at room temperature
  • 100g (1/2 cup) raw caster sugar
  • 200g self-raising flour, sifted
  • 41.20 gm milk
  • 2.50 gm ground cinnamon
  • 1.25 gm ground nutmeg
  • 1.25 gm ground ginger
  • 1/4 tsp ground cloves
  • 185ml (3/4 cup) thickened cream
  • 20.00 ml chopped glacé ginger in syrup, finely chopped
  • Icing sugar, to dust
  • Chopped glacé ginger in syrup, extra, to serve (optional)
Instructions:
  • 1. Preheat the oven to 180C/160C fan forced and line a baking tray with baking paper. Grease twelve 6cm ring moulds and line the sides with baking paper. Place on the prepared tray. 2. Using electric beaters, beat the butter and sugars in a bowl until pale and creamy. Add one egg and one tablespoon of flour, beat until well combined. Repeat with the remaining egg and another tablespoon of flour. 3. Stir in half of the remaining flour, followed by half of the milk. Add the cinnamon, nutmeg, ginger, cloves, and the rest of the flour and milk.
  • Divide batter evenly into the molds and level the tops. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the molds for 5 minutes, then transfer to a wire rack to cool completely.
  • Whip the cream with electric beaters until stiff peaks form in a bowl. Gently fold in the ginger in syrup. Cut the cakes in half and spread with the cream mixture. Place the cake tops on top. Dust with icing sugar and drizzle with extra ginger in syrup, if desired.

Similar Recipes