Squidgy lemon-ginger cake
This dense, sticky ginger cake is easy to make and a great Sunday teatime treat
Blueberry & lemon friands
- Preparation and cooking time
- Total time
- Ready in 40 minutes
- Easy
- Serves 6
Skip to ingredients
- 100g unsalted buttermelted and cooled
- 125g icing sugarplus extra for dusting
- 25g plain flour
- 85g ground almond
- 3medium egg whites
- 1 unwaxed lemongrated rind only
- 85g blueberry
Nutrition: per serving
- kcal316
- fat22g
- saturates9g
- carbs27g
- sugars22g
- fibre1g
- protein5g
- salt0.09glow
Method
step 1
Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
step 2
Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
step 3
Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
step 4
Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
step 5
Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.
