Gluten-Free Gingerbread Mini-Cakes with Lemon Glaze
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 |
- Portion size: 8
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 1-1/2cupsgluten-free all-purpose baking flour
- 1 tbsp 1tbspground ginger
- 1 tsp 1tspbaking soda
- 1/2 tsp 1/2tspcinnamon
- 1/4 tsp 1/4tspsalt
- 1 pinch 1pinchground nutmeg
- 1 pinch 1pinchpepper
- 1/2 cup 1/2cupbutter, softened
- 1/2 cup 1/2cupgranulated sugar
- 1/2 cup 1/2cupfancy molasses
- 4 4eggeggs
- 1 tsp 1tspvanilla Glaze:
- 2/3 cup 2/3cupicing sugar
- 1 tbsp 1tbspwhipping cream
- 2 tsp 2tspgrated lemon rind
- 1 tbsp 1tbsplemon 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.
Source : Canadian Living Magazine: December 2007
