Mini Ginger Cakes with Candied Lemon Glaze
A rich, spicy gingerbread baked in a ramekin, topped with lemon glaze
Ingredients
- 2 eggs
- 3/4 cup dark brown sugar
- 2 cups AP flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground clove
- 1 tsp ground nutmeg
- 1 stick unsalted butter
- 3 tbsp grated ginger
- 3/4 cup molasses
- 1 tsp baking soda
- 1/2 cup hot coffee
- 1/2 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 whole lemon
- 1 cup white sugar
- 1 cup water
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together the eggs and brown sugar until fluffy.
- In a sifter over a medium bowl, measure flour, baking powder, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.
- In a pan or pot, melt butter over medium-high heat until bubbly and golden brown. Add your fresh grated ginger and stir to combine. Remove from heat.
- In a heat-proof bowl, measure molasses and baking soda. Add hot, nearly boiling coffee and whisk to combine.
- Add your brown butter and ginger mixture to the hot molasses mixture and combine.
- Alternate adding your sifted dry ingredients and your molasses / butter mixture to your eggs and brown sugar. Add 1/3 of each at a time and fold with a spatula.
- Grease 6 ramekins with butter and place on a baking sheet. Fill each ramekin 1/2 - 2/3 of the way full with your gingerbread cake batter.
- Bake for 25 - 30 minutes until cake tops spring back when pressed. Remove from oven and let cool slightly before running a knife around the edge of the cakes to loosen them. Remove from ramekins carefully.
- In another bowl, whisk together powdered sugar, lemon juice, and a pinch of salt. Your glaze should be slightly on the runny side.
- On a wire rack over a plastic-wrap-lined pan, pour your glaze over the warm cakes to coat the tops evenly.
- Slice your lemon in thin, 1/8" rings. Remove seeds.
- In a deep sauté-pan, heat water and white sugar over medium-high heat. Stir once to combine and then don't disturb.
- Once the sugar mixture begins to boil rapidly, turn heat down to a gentle simmer and add your lemon slices. Cook for 25-30 minutes total, flipping to coat each side.
- Carefully remove your lemon slices and place on a parchment or silicon-lined baking sheet. Let cool for 30 minutes - 1 hour before garnishing each ginger cake with a candied lemon slice.