Lemon ginger and gooseberries cakes #Recipe
Emma Shawcross
3rd July 2018
We have so much wonderful seasonal fruit and veg in Cheshire, take advantage of the fabulous Gooseberry crop while it is in season, with these delicious cakes.
Cakes
- Heat the oven to 180C/350F/gas mark 4.
- Line a bun tin with paper cases
- Cream together the butter and sugar until light and fluffy,
- Beat in the eggs one at a time, whisking well after each one is added
- Then add lemon zest and stir in with a spoon
- Sift in the flour, salt and ground ginger and fold in gently, then fold in the lemon juice and chopped stem ginger.
- Scrape the mixture into the prepared bun tin until a skewer inserted into the center comes out clean.
- While the cake is cooking ( roughly 20 minutes depending on your oven) prepare the toppings.
Icing and Toppings
- Put icing sugar and butter in to a bowl; add lemon juice and stem ginger syrup;cream together. Add lemon zest. Make to a piping consistency adding more icing sugar if needed
- Put a star nozzle in to a piping bag and pop icing in it
- Put gooseberry’s and sugar in a pan stew over a low heat; you don’t want them too sweet as the sharpness is good with the sweetness of the cakes, but adjust to taste
- Let the cakes cool completely then pipe icings on top
Recipe Info
Serves
12
Serving Suggestions
Top with cooled stewed Gooseberry’s and some grated dark chocolate.
Ingredients
Cakes
125 g butter
175 g caster sugar
Zest and juice of 1 large lemon
2 large eggs
175 g self-raising flour
2 tsp. ground ginger
Pinch salt
2 balls of stem ginger finely chopped
Icing and Toppings
Zest of 1 lemon
100g butter
Juice of 1/2 lemon
1 tbsp. stem ginger syrup
500 g icing (powdered) sugar
500g gooseberries with 3 tbsp. of sugar cook down in a pan
Equipment
Bun tin
Cake cases
Mixing bowl
Electric wish
Spatula
Pan
2 x Bowls