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Cakes & cheesecakes

Spicy Ginger Tea Cakes w/ Tart Lemon Topping
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 Mint leaves (optional garnishes)
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Spicy Ginger Tea Cakes w/ Tart Lemon Topping

Spicy Ginger Tea Cakes w/ Tart Lemon Topping

Spicy Ginger Tea Cakes w/ Tart Lemon Topping
  • Servings:Yields 18 cakes (9 servings)
  • Prep Time:0 minutes
  • Cook Time:11 minutes
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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