These cakes are very good! They are flavoured with almonds, gingerbead cookies and rum and topped with raspberry jam and icing sugar.
The recipe is not my own, I took it from this website.
Ingredients (make 10-12 cakes):
- 150 g butter
- 120 g (raw) sugar
- 2 eggs
- 100 ml apple sauce
- 100 g plain flour
- 50 g almond meal
- 90 g gingerbread crumbs
- 1 teaspoon baking powder
- raspberry jam
- 60 g icing sugar
- ½ tablespoon hot water
Directions:
Beat soft butter and sugar in a bowl. Add eggs beating well after each one.
Add apple sauce and fold in the dry ingredients (mixed together first in a separate bowl).
Spoon the batter into cupcake molds and bake in 190C for about 15-20 minutes. Let cool.
Mix icing sugar and hot water in a bowl until you have a smooth, thick paste. Press a small dent in the middle of each cake and top with jam. Pipe a thin layer of icing sugar around the centre.
Spoon the batter into cupcake molds and bake in 190C for about 15-20 minutes. Let cool.
Mix icing sugar and hot water in a bowl until you have a smooth, thick paste. Press a small dent in the middle of each cake and top with jam. Pipe a thin layer of icing sugar around the centre.

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