Zesty Citrus Cakes with Ginger

Name: Zesty Citrus Cakes with Ginger
Total time: 45 min
Yield: 12
Ingredients: 1 cup butter; 1 cup superfine caster sugar; 1 lemon (finely grated zest); 1.5 cups self-rising flour (sifted); 4 eggs; 0.5 teaspoon Baking powder; 1 teaspoon Ginger powder; 0.5 teaspoon Mixed spice; 1.333 cups cream (48% fat); 0.5 cup powdered sugar; 1 lemon (finely grated zest); 2 tablespoons finely chopped stem ginger; Ginger powder

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Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Calories:

395

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	395 kcal	(19 %)
Protein	4.66 g	(5 %)
Fat	26.47 g	(23 %)
Carbohydrates	35.46 g	(24 %)
Sugar added	21.66 g	(87 %)
Roughage	0.37 g	(1 %)

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more nutritional values

Vitamin A	293.19 mg	(36,649 %)
Vitamin D	1.09 μg	(5 %)
Vitamin E	2.36 mg	(20 %)
Vitamin B₁	0.11 mg	(11 %)
Vitamin B₂	0.21 mg	(19 %)
Niacin	1.61 mg	(13 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	45.72 μg	(15 %)
Pantothenic acid	0.22 mg	(4 %)
Biotin	0.54 μg	(1 %)
Vitamin B₁₂	0.49 μg	(16 %)
Vitamin C	5.21 mg	(5 %)
Potassium	55.85 mg	(1 %)
Calcium	90.1 mg	(9 %)
Magnesium	6.02 mg	(2 %)
Iron	0.89 mg	(6 %)
Iodine	24 μg	(12 %)
Zinc	0.19 mg	(2 %)
Saturated fatty acids	16.06 g
Cholesterol	129.17 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cakes

For the cupcakes: 1 cup
butter; 1 cup
superfine caster sugar; 1
lemon (finely grated zest); 1 ½ cups
self-rising flour (sifted); 4
eggs; ½ teaspoon
Baking powder; 1 teaspoon
Ginger powder; ½ teaspoon
Mixed spice

For the lemon cream: 1.333 cups
cream (48% fat); ½ cup
powdered sugar; 1
lemon (finely grated zest)

To decorate: 2 tablespoons
finely chopped stem ginger; Ginger powder

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Preparation steps

For the cupcakes: Preheat the oven to 180°C ( 160° fan) 350°F gas 4. Place paper cases in a 12-hole muffin tin.

Put the butter, sugar, lemon zest and flour in a mixing bowl. Add the eggs, baking powder and ground spices. Beat with an electric whisk until smooth and creamy.

Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and risen. Place on a wire rack to cool completely.

For the lemon cream: whisk the cream and icing sugar until thick. Stir in the lemon zest until blended.

Spoon the cream on top of the cakes and decorate with stem ginger and a little ground ginger.