Little spice cakes with glace ginger cream
These little spice cakes combine warm spices like cinnamon and nutmeg with a rich, ginger-infused cream, creating a delightful treat for any occasion. Perfect for afternoon tea or festive gatherings, they are easy to prepare and incredibly flavorful.
Cook time 20 min
Prep time 30 min
Ingredients:
1/2 cup butter1/2 cup sugar
2 tsp brown sugar
2 eggs
1 cup self-raising flour
2 tbsp milk (1% fat)
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp ginger
2 garlic cloves
1 cup heavy whipping cream
Little spice cakes with glace ginger cream offer a delightful blend of spices paired with the rich and creamy taste of ginger-infused cream. These miniature treats are perfect for any occasion, whether it’s a cozy afternoon tea or a festive gathering. The combination of warm spices and the smooth sweetness of the glace ginger cream make each bite a flavorful experience.
Instructions:
Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- Cream the butter, sugar, and brown sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the self-raising flour, cinnamon, ground nutmeg, and ginger.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
- While the cakes are cooling, whip the heavy whipping cream in a chilled bowl until soft peaks form.
- Optionally, you can fold in the finely chopped glacé ginger into the whipped cream for added flavor.
5. Serve:
- Once the cakes have cooled, serve them with a dollop of the glacé ginger cream on top.
- Optionally, garnish with additional chopped glacé ginger.
Little spice cakes with glace ginger cream are not only easy to make but they elevate your baking with their aromatic spices and delectable cream. Follow these tips and the recipe carefully to enjoy perfectly spiced cakes with a creamy, ginger twist. Whether enjoyed alone or shared with loved ones, these cakes are sure to impress.
Little spice cakes with glace ginger cream FAQ:
Use a standard muffin tin for this recipe, as it allows for the perfect size for individual cakes. You can also use mini muffin tins for smaller bites, just reduce the baking time by a few minutes.
The cakes are done when a toothpick inserted into the center comes out clean. This typically takes about 18-20 minutes in a preheated oven at 350°F (175°C). If the toothpick has wet batter on it, continue baking for a few more minutes.
Yes, you can substitute self-raising flour with all-purpose flour, but you will need to add a leavening agent. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and a pinch of salt to mimic self-raising flour.
Store leftover spice cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. If freezing, it's best to store them without the cream on top.
You can whip the cream ahead of time, but it’s best to serve it immediately or within a few hours to maintain its texture. If made in advance, store it in the refrigerator and re-whip gently before serving.
Cooking Tips:
- Make sure your butter is at room temperature before you start mixing to ensure a smooth batter.
- For a finer texture, sift the self-raising flour before measuring it out.
- To evenly incorporate the spices, you can whisk them together with the flour before combining with the wet ingredients.
- When whipping the cream, make sure it’s cold and use a chilled bowl to achieve stiff peaks more easily.
- Fold the whipped cream gently to maintain its fluffy texture.
- Be cautious with garlic cloves; mince them finely so their strong flavor compliments rather than overpowers the cakes.
Nutrition Facts
8 ServingsCalories 350kcal
Protein 5g
Carbohydrates 30g
Fiber 1.00g
Sugar 14g
Fat 24g
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