Ginger Syrup Lime Tea Cakes

Siúcra 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

Ingredients

For the syrup topping

100g Siúcra Light Brown Sugar

120ml water

2 tsp fresh ginger

For the cakes

125g softened butter

120g Siúcra Caster Sugar

3 eggs

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

100g mascarpone

60g Siucra 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

Instructions

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 Siúcra 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.

To serve

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.

Recipe supplied by Catherine Fulvio

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