Zesty Citrus Cakes with Ginger
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
395
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
12
- 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
Preparation steps
1.
For the cupcakes: Preheat the oven to 180°C ( 160° fan) 350°F gas 4. Place paper cases in a 12-hole muffin tin.
2.
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.
3.
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.
4.
For the lemon cream: whisk the cream and icing sugar until thick. Stir in the lemon zest until blended.
5.
Spoon the cream on top of the cakes and decorate with stem ginger and a little ground ginger.
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