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Ginger-spiced Individual Cakes

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Ginger-spiced Individual Cakes
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
250
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie250 kcal(12 %)
Protein3.01 g(3 %)
Fat8.57 g(7 %)
Carbohydrates41.15 g(27 %)
Sugar added26.35 g(105 %)
Roughage0.23 g(1 %)
Vitamin A91.11 mg(11,389 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.58 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate39.03 μg(13 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.18 μg(0 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C0.05 mg(0 %)
Potassium41.29 mg(1 %)
Calcium53.41 mg(5 %)
Magnesium7.14 mg(2 %)
Iron1.18 mg(8 %)
Iodine10 μg(5 %)
Zinc0.19 mg(2 %)
Saturated fatty acids5 g
Cholesterol49.52 mg
Author of this recipe:

Ingredients

for
12
cakes
1 ⅔ cups
1 cup
2 teaspoons
2 teaspoons
½ teaspoon
ground cinnamon
2
¼ cup
¼ cup
Syrup (from a jar of preserved ginger)
½ cup
¾ cup
hot water
2 tablespoons
Decoration
Preparation

Kitchen utensils

1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Mandoline, 1 Brush, 1 Grill pan

Preparation steps

1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease a 12-hole muffin tin.
2.
Sift the flour, sugar, baking powder and spices into a mixing bowl.
3.
Beat together the eggs, honey, ginger syrup and butter until smooth. Stir into the dry ingredients.
4.
Add the water and chopped ginger and stir well until combined.
5.
Divide between the muffin tins and bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean.
6.
Leave in the tins for 10 minutes then place on a wire rack to cool.
7.
Sift a little icing sugar over the muffins just before serving.
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