Mini Gingerbread Cake

• Vegetarian

• Produce

  • 2 tsp Gound ginger

• Refrigerated

  • 1 Egg
  • 1 Egg white

• Condiments

  • 1 tsp Lemon juice
  • 1/3 cup Molasses

• Baking & Spices

  • 1 tsp Baking soda
  • 1/3 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1 Pinch Clove, Ground
  • 1 cup Icing sugar
  • 1 Pinch Nutmeg, ground
  • 1 1/4 cups Plain flour

• Dairy

  • 110 g Butter

• Liquids

  • 125 ml Water

Found on erinmadethis.com

Ingredients

• 1 1/4 cups plain flour
• 1/3 cup brown sugar
• 1/3 cup molasses
• 2 tsp gound ginger
• 1 tsp ground cinnamon
• Pinch ground nutmeg
• Pinch ground clove
• 1 egg
• 1 tsp baking soda
• 125mL boiling water
• 110g butter, softened
• 1 egg white
• 1 cup icing sugar
• 1 tsp {or so} lemon juice

Directions

• Grease a 5 inch round cake tin and pre heat the oven to 160 degrees Celsius. Place the baking soda and water in a jug, stir and set aside. Place the butter and sugar in the bowl of an electric mixer and beat until fluffy. Add the molasses and spices and mix. Add the water and baking soda mix. Fold in the flour. Add the egg and mix until well combined. Transfer the batter to the tin and bake for 50 minuted or until cooked through. Allow cake to cool in the pan then transfer to a cake stand or plate.
• Beat the egg white in the bowl of an electric mixer until foaming Gradually add the icing sugar and beat until thick and fluffy. Add the lemon juice until you get the right consistency. You want it thick enough to hold on the cake but thin enough to settle nice and smooth. Pour the icing over the cake and top with cachous and rosemary trees.