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Spicy Ginger Tea Cakes w/ Tart Lemon Topping

Spicy Ginger Tea Cakes w/ Tart Lemon Topping

Get Ready

Servings: Yields 18 cakes (9 servings)Learn How to Scale This Recipe

Prep Time: 0 minutes

Cook Time: 11 minutes

Ingredients: Add ingredients to List

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons Salted butter, room temperature
1/4 cup Inspirations Black Pepper Dipping oil
1/4 cup Nature's Place Organic honey
1/4 cup sugar
1 each egg
1 teaspoon vanilla extract
1 1/2 teaspoon grated fresh ginger root
1 teaspoon grated lemon zest
1 cup Hannaford light nonfat plain yogurt, divided
1/2 cup Chopped walnuts
1/2 cup lemon curd
0 each fresh raspberries, Nature's Place Organic Mint leaves (optional garnishes)

directions:

1. Preheat oven to 400degreesF. Spray 18 muffin cups with vegetable cooking spray. (Useeither three 6-cup tins or 9 cups each in two 12-cup tins.)
2. In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
3. In a large bowl, use an electric beater on medium speed to beat together butter, oil, honey, and sugar until well creamed, about 3 to 4 minutes. Add egg and mix well. Add vanilla, ginger, and lemon zest and mix well.
4. Add half the dry ingredient mixture and half of the 1/2 cup yogurt and beat. Repeat with remaining dry ingredients and yogurt, beating until batter is smooth and thick. Divide batter among prepared muffin tins, making each about 1/3 full. Sprinkle chopped walnuts over the top of each cake. Bake for 9 to 11 minutes, until cakes are golden brown at the edges and firm to the touch. Cool for 5 minutes in pans, then transfer to wire racks.
5. While the tea cakes bake, prepare the topping. In a medium bowl, use an electric mixer on medium speed to beat together 1/2 cup yogurt and lemon curd until smooth. Refrigerate until ready to use.
6. To serve, place 2 cakes, slightly warm or at room temperature, on a dessert plate. Top with tart topping and garnish with fresh raspberries and mint leaves, if desired.
Source: Fresh Magazine March, April 2010

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Quantity Ingredients  
1 cup all-purpose flour  
1 teaspoon baking powder  
1/4 teaspoon baking soda  
3 tablespoons Salted butter, room temperature  
1/4 cup Inspirations Black Pepper Dipping oil  
1/4 cup Nature's Place Organic honey  
1/4 cup sugar  
1 each egg  
1 teaspoon vanilla extract  
1 1/2 teaspoon grated fresh ginger root  
1 teaspoon grated lemon zest  
1 cup Hannaford light nonfat plain yogurt, divided  
1/2 cup Chopped walnuts  
1/2 cup lemon curd  
0 each fresh raspberries, Nature's Place Organic M  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Yields 18 cakes (9 servings)
Base Nutrients
Calories 280 kcal (14%)
Calories from Fat 117 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 2 g (7%)
Cholesterol 25 mg (8%)
Sodium 170 mg (7%)
Total Carbohydrates 37 g (12%)
Dietary Fiber 1 g (4%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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