Little spice cakes with glace ginger cream
Discover delightful Little Spice Cakes with Glace Ginger Cream, a perfect blend of warm spices and indulgent cream. Made with butter, sugar, self-raising flour, and aromatic spices like cinnamon, nutmeg, and ginger, these mini cakes are topped with a luscious whipped cream infused with the sweet tang of glace ginger. A simple yet elegant dessert to impress your guests!
- 31 Jan 2025
- Cook time 20 min
- Prep time 30 min
- 8 Servings
- 11 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 350kcal | 17% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 1.00g | 3% |
| Sugar 14g | 14% |
| Fat | |
| Fat 24g | 28% |
| Saturated 14g | 45% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 250ug | 27% |
| Choline 50mg | 10% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.40mg | 3% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 0.28mg | 0% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 2.11ug | 2% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.06mg | 6% |
| Iron, Fe 0.67mg | 6% |
| Magnesium, Mg 14mg | 3% |
| Phosphorus, P 72mg | 6% |
| Potassium, K 100mg | 3% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 0.52mg | 5% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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