McKinney’s and Catherine Fulvio’s recipe for Ginger Syrup Lime Tea Cakes makes for the perfect sweet snack any time of the day. This mouth-watering yet simple cake goes perfectly alongside a cup of coffee or tea!
Makes 12 mini cakes
For the syrup topping
100g McKinney’s Light Brown Sugar
2 tsp fresh ginger
For the cakes
125g softened butter
120g McKinney’s Caster Sugar
1 lime, zest and juice
1tsp matcha powder
220g plain flour
1 tsp baking powder
60ml strong cold green tea
For the lime cream
200ml double cream
60g McKinney’s icing sugar
1 lime, zest only and a good dash of lime juice, to taste
6 pieces crystallized ginger, finely chopped or grated, to decorate
Small mint leaves, to decorate
Preheat the oven to 180C/fan 160C/gas 4.
Line the base of a muffin tray with discs of parchment paper and brush the tin generously with melted butter.
To prepare the syrup
- Place the McKinney’s Light Brown Sugar, water and ginger in a saucepan, bring to the boil, then simmer for about 8 to 10 minutes until a medium syrup forms.
To prepare the cake batter
- place the butter, sugar, eggs and vanilla into a mixer and whisk until light and fluffy.
- Add the lime zest, juice and matcha powder. Whisk again.
- Fold in the flour and baking powder.
- Add enough green tea to form a soft cake batter.
- Spoon the batter into the muffin tray and bake for about 16 to 18 minutes until cooked or when a skewer is inserted and it comes out clean.
- Once the cakes are cooked, run a thin knife around each cake to remove from the tin. Peel off the parchment paper, you may need to trim the cakes so they sit level.
- Spoon syrup over the warm cakes.
To prepare the cream
- Add all ingredients to a bowl and whisk until the mix reaches soft peaks. Check the flavour, adding more lime juice to taste.
- Place into a piping bag fitted with a small rosette nozzle.
- Pipe the lime cream mix in little mini rosette swirls all over the top of each mini cake.
- Scatter the crystallised ginger on top and finish with a mint sprig.