In my kitchen ginger is not used very often, because the taste is/was too hot for our sons. But now they begin to like the taste. I prepared
Lemon Ginger Snack Cake
Just a hint of lemon combined with a hint of ginger. The children liked it.
-==== REZKONV-Recipe – RezkonvSuite v1.1
=============================== CAKE ===============================
170 grams All-purpose flour; 1 1/4 cups
100 grams Sugar; 1/2 cup
112 grams Firmly packed brown sugar; 1/2 cup
1 1/2 teasp. Baking powder
1 teasp. Ground ginger; 4 g
1/2 teasp. Grated lemon peel
56 grams Sour Cream/yoghurt;1/4 cup
60 ml Milk; 1/4 cup
1 Egg Size M
60 grams Butter, melted; 1/4cup
=============================== GLAZE ===============================
85 grams Powdered sugar; 3/4 cup
1 tablesp. Butter, melted; 15 grams
1-2 tablesp. Lemon juice
============================== SOURCE ==============================
— Edited *RK* 05/18/2006 by
— Ulrike Westphal
There’s just a hint of lemon in this mix-in-the-pan snack cake.
Heat oven to 190°C/375°F. Combine flour, sugar, brown sugar, baking
powder, ginger and lemon peel in 8-inch square baking pan. Set aside.
Stir together sour cream, milk and egg in small bowl with wire whisk.
Make two indentations in flour mixture; pour egg mixture in one and
1/4 cup butter in the other. Stir until well mixed.
Bake for 25 to 30 minutes or until toothpick inserted in center
comes out clean. Cool completely.
Meanwhile, stir together powdered sugar, 1 tablespoon butter and
enough lemon juice for desired glazing consistency in small bowl.
Spread glaze over cooled cake.
:Preparation: 20 min.
:Baking: 25 min.
:Cooling: 30 min.