Gingerbread is really simple to make, it’s all about melting and mixing. It keeps really well too, in fact, it gets better after a day or two in the cake tin, if it ever lasts that long! These Gingerbread Cakelettes are really pretty and would make a great festive alternative to fruit cake and mince pies.
5 from 15 votes
Prep Time 15 minutesmins
Cook Time 12 minutesmins
Total Time 27 minutesmins
Course afternoon tea, Baking
Cuisine British
Servings 6
Calories 346kcal
Ingredients
For the Gingerbread Cakelettes
150gramsplain flour
1teaspoonbicarbonate of soda
1teaspooncinnamon
½teaspoonmixed spice
1teaspoonground ginger
Pinchof salt
75gramsbutter
1tablespoongolden syrup
2tablespoonblack treacle
75millilitresmilk
75gramsmuscovado (barbados) sugar
1eggbeaten
For the Lemon Glaze
100gramsIcing Sugar (confectioner's sugar)sifted
½teaspoonfinely grated lemon zest
2tablespoonlemon juice
To decorate
2tbspCrystallised (candied) Ginger pieces
Instructions
Heat the oven to 180C/350F/gas 4.
Grease the pan with a little butter or oil
Place the butter, sugar, golden syrup, black treacle and milk into a medium saucepan and heat gently until the butter has melted and the sugar dissolved, remove from the heat and let it cool for 5-10 minutes.
Sieve the flour, the bicarbonate of soda, spices and salt into a medium sized baking bowl.
Pour the butter, sugar and syrup mixture onto the flour and spice mixture, followed by the beaten egg.
Mix well to make a thick, sticky batter and divide evenly between the 6 cups in the pan.
Bake for 10-12 minutes or until firm to the touch.
Remove from the oven, leave in the tin for 5 minutes then turn out onto a wire rack and leave to cool.
Sieve the icing sugar into a bowl, add the zest of half a lemon and two tbsp. of lemon juice, mix until smooth.
Using a spoon generously drizzle the lemon glaze over the Mini Gingerbread cakes and decorate with small pieces of crystallised ginger. Leave to set.
Notes
TIP: If you have metal measuring spoons, pour a little boiling water into a mug and place the spoons in the water for a few minutes, then when you scoop out the golden syrup or treacle it will slide off your spoon easily. For plastic measuring spoons dip them in a little vegetable oil and it will have the same effect.TIP: If you don’t have a Cakelette Pan, you can make these in a muffin pan either with or without paper cases.