Little Ginger Cakes Recipe

Name: Little Ginger Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground ginger; ½ teaspoon ground cinnamon; 1 cup sugar; 2 eggs; ½ cup golden syrup or ½ cup honey; 125 g butter, melted; ¾ cup boiling water; 2 tablespoons crystallized ginger or 2 tablespoons candied ginger, minced

Servings: persons

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon ground cinnamon
1 cup sugar
2 eggs
½ cup golden syrup or ½ cup honey
125 g butter, melted
¾ cup boiling water
2 tablespoons crystallized ginger or 2 tablespoons candied ginger, minced

1
Sift flour, baking powder, ginger, and cinnamon together into a bowl.
2
Stir in sugar.
3
Beat eggs.
4
golden syrup and butter together in a seperate bowl.
5
Blend into dry ingredients.
6
Stir through water and ginger.
7
Spoon mixture in to greased and paper lined cupcake tins or muffin cups.
8
Bake in a moderate oven for 20- 25 minutes or until cakes are golden and a skewer comes out clean and dry.
9
Allow to cool in tins for 5 minutes, turn onto wire rack to cool further.
10
Spead cakes with lemon icing if desired when completely cooled.

1207

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, and more.

Yes, Little Ginger Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Little Ginger Cakes

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