Ginger cake is one of most popular cakes in our house. This is a recipe for a version in muffin format with orange. They will disappear quickly!
For 12-16 muffins, you will need:
- 110g butter
- 180g light muscovado sugar
- 300g plain flour
- 100g self-raising flour
- 3 teaspoons bicarbonate of soda
- 300g caster sugar
- 4 teaspoons ground ginger
- 1 teaspoon mixed spice
- 1 small knob of ginger, grated
- 3 eggs
- 275ml milk (semi skimmed or full fat)
- 2 oranges, zested and juiced
- 150g icing sugar
Preheat the oven to 170 degrees. Line a muffin tin with muffin cases (they will be larger than fairy cake cases).
Melt the butter and muscovado sugar over a low heat in a pan.
In a large bowl, mix the flours, bicarbonate, caster sugar, ground ginger, half the orange zest, mixed spice and grated ginger, together with a pinch of salt. Beat in the eggs and milk, then pour over the melted butter mixture and the orange juice. Stir again until you have a runny but thick mixture.
Pour into the muffin cases (I use a ladle) making sure you don’t go more than two thirds up the side.
Pop in the oven for 25-30 minutes, until the top springs back when you touch it.
Let cool for a while. Mix the icing sugar with a few drops of water so it forms a thick drizzly paste, and drizzle from the end of a spoon across the muffins in a zig zag to give random stripes. Place a few strands remaining orange zest on top of each muffin.