John Myers
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Ginger Balls with Hint of Lemon
The perfect ginger balls with hint of lemon recipe with a picture and simple step-by-step instructions.
for a small bundt pan 16 cm
- 150 g Butter
- 125 g Sugar or xylitol
- 2 Eggs size L.
- 2 tbsp Sweet ginger paste, own production
- 1 go. tsp Lemon zest
- 175 g Self-Raising flour, own composition
- 125 ml Fl. whipped cream or cream to boil
for the cast
- Powdered sugar, sifted
- 1 tsp Ginger syrup, own production (see under my recipes)
- Hot water
- “After ginger paste and syrup as well as various spice mixtures with ginger, I thought about trying a cake with ginger. I tinkered a little and, according to my husband, the result was a real taste experience … here’s the result.”
- Preheat the oven to 175 ° C
- Grease the Gugelhupfform with melted butter and sprinkle with breadcrumbs.
- Beat the butter with the sugar and eggs to a light mass (the mass should be almost white).
- Add ginger paste and lemon zest and stir in well.
- Sift the flour into the egg mixture, then stir well while adding the liquid cream.
- Put the finished dough in the prepared mold and bake in the preheated oven for about 35 minutes (make a stick test).
- Let the finished cake cool a little for 15 minutes before turning it out.
- For the icing, sift the powdered sugar (amount as required), flavor with about 1/2 teaspoon of ginger syrup and stir with a little hot water to form a smooth mixture. Brush or baste the cooled cake with it and let it set.
- The cake is wonderfully light and fluffy and the combination of acidity of the lemon peel and the spiciness of the ginger … judges for yourself.
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