Little SURPRISES
Little ginger & citrus cakes
PREP + COOK TIME 50 MINS (+ COOLING) MAKES 12
20g butter, melted
1/3 cup (50g) plain flour
¾ cup (110g) self-raising flour
¼ tsp baking soda
2/3 cup (80g) almond meal (ground almonds)
¾ cup (165g) caster sugar
1/3 cup (80ml) extra virgin olive oil
2 eggs, lightly beaten
1/3 cup (80ml) strained freshly squeezed orange juice
3 tsp finely grated lemon rind
2 tsp ground ginger
1 tsp fresh lemon thyme leaves, plus 1 tbsp extra
LEMON ICING
1¼ cups (200g) icing sugar
¼ cup (60ml) strained lemon juice, approximately
Preheat oven to 180°C. Grease a 12-hole 7cm (2¾-inch), ½-cup (125ml) mini bundt pan with the melted butter. Divide plain flour between pan holes; turn and tap the pan until completely coated. Discard excess flour.
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