This has been quite the week for baking. Banana muffins, blueberry muffins and now Ginger & Lime cakes!
I wasn’t too sure how these were going to turn out as I totally made the recipe up lol but I gotta say… They are amazing! Even if I do say so myself.
So easy easy to make, taste delicious and as always wheat & gluten free!
225g rice flour
100g wheat free oats
1 heaped tbs of baking powder
2 tbs of honey
2 tbs rice bran oil (vegetable oil would be fine)
50g of chopped dried pineapple
3 tbs of dried ginger
80 – 100g of fresh ginger (grated)
1/2 pint water
1 tbs of vanilla extract
For the frosting:
150g cream cheese
2 limes (juice and rind)
1 lemon (juice and rind)
3 tbs of sweetener (not essential)
Crystallised ginger (for decoration)
Combine all the dry ingredients including the fresh ginger and pineapple. Then add the egg, oil and vanilla mixing until everything is combined.
Add the water in stages. A little at first then keep adding until the mixture resembles a thick batter. The whole half pint may not be needed.
Spoon into muffin cases or as I did here, I bought some square cardboard cake cups. It’s Easter and I was feeling fancy!
You wanna bake these for about 15 – 20 minutes on gas mark 4, 350 fahrenheit or 180 celsius.
While these are baking mix together the cream cheese, mascarpone, juice of two limes, 1 lemon and the rind of both.
You can add sweetener or even icing sugar to sweeten it up but I haven’t and don’t think it’s essential.
Once the cakes are cooked, remove from the oven and allow to cool.
Once cooled, lather with the frosting, grate over some lime rind and top with a piece of crystallised ginger!
Cuppa tea and your good to go!