Gluten-Free Gingerbread Mini-Cakes with Lemon Glaze
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 371 |
| pro | 6 g |
| total fat | 15 g |
| sat. fat | 8 g |
| carb | 56 g |
| fibre | 2 g |
| chol | 126 mg |
| sodium | 350 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 10 |
| vit A | 14 |
| vit C | 3 |
| folate | 6 |
Even if you are gluten-intolerant, you can have this gingerbread and eat it too. Garnish with a dollop of whipped cream and a loop of lemon rind.
Ingredients
- 1-1/2 cups gluten-free all-purpose baking flour
- 1 tbsp ground ginger
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 pinch ground nutmeg
- 1 pinch pepper
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup fancy molasses
- 4 eggs
- 1 tsp vanilla
- Glaze:
- 2/3 cup icing sugar
- 1 tbsp whipping cream
- 2 tsp grated lemon rind
- 1 tbsp lemon juice
Preparation
In bowl, sift together flour, ginger, baking soda, cinnamon, salt, nutmeg and pepper; set aside.
In large bowl, beat together butter, sugar and molasses until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla. Stir in flour mixture until smooth. Scrape into 8 mini loaf pans.
Bake in centre of 350°F (180°C) oven for about 20 minutes or until cake tester inserted in centre comes out clean. Let cool in pans on rack. (Make-ahead: Store in airtight container for up to 24 hours. Or individually wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)
Glaze: In small bowl, whisk together sugar, cream, lemon rind and lemon juice; spread over top of gingerbread.
In large bowl, beat together butter, sugar and molasses until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla. Stir in flour mixture until smooth. Scrape into 8 mini loaf pans.
Bake in centre of 350°F (180°C) oven for about 20 minutes or until cake tester inserted in centre comes out clean. Let cool in pans on rack. (Make-ahead: Store in airtight container for up to 24 hours. Or individually wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)
Glaze: In small bowl, whisk together sugar, cream, lemon rind and lemon juice; spread over top of gingerbread.
Source : Canadian Living Magazine: December 2007
- Keywords : Gluten-free; Dessert; Ginger; Lemons; Bake; Make-Ahead; Molasses; Eggs;
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