Ginger loaf cake, orange marmalade, soft cheese, icing sugar, candied peel, and stem ginger make these mini gingerbread cakes - easy and delicious.
A great buffet pudding, these ginger cakes are made in just minutes using readymade shop-bought ginger cake. Perfect for enjoying over the festive period, however, can be served all year round as ingredients aren't seasonal as such. The soft cream cheese topping, candied peel, and crystallised stem ginger make a sweet and tangy combo.
Ingredients
- 230g ginger loaf cake
- 1tbsp orange or lime marmalade
- 82g soft cheese
- ½tbsp icing sugar
- ½tsp mixed candied peel
- Piece of crystallised stem ginger, finely diced
WEIGHT CONVERTER
Method
- Trim the top of the cake to make it flat. Then slice through the middle to make 2 rectangles. Spread each with marmalade, then cut each into 8 squares.
- By hand, whisk the soft cheese and icing sugar until stiff. Spread a teaspoon of topping onto each square of cake, and decorate with pieces of candied peel and stem ginger.
Top tips for making mini gingerbread cakes
Alternatively, try with Madeira cake and raspberry jam for a more classic combination.
You might also like...
Video the Week
Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.
- Jess MeyerFood Editor
-
Crispy rosemary and garlic potatoes
Coating your roasties in polenta makes them extra crisp without the need for excessive oil...
By Jess Meyer Published
-
Roast red cabbage, carrots and parsnips with cranberry glaze
Our cranberry glaze adds gloss and sweetness and elevates roast veg to something truly special...
By Jess Meyer Published
-
Blood orange, radicchio, pistachio and Stilton salad
This colourful first course of blood orange, radicchio, pistachio and Stilton salad is light and refreshing, so it makes the perfect start to your festive feast...
By Jess Meyer Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
5 easy ways to let children take risks (without your anxiety going through the roof)
Here's why allowing children to put themselves in 'healthy' risk situations is actually good for them
By Selina Maycock Published
-
I’m a child psychologist - this 2-step technique will stop your kids answering back… and it sounds so easy
We've spoken to a child psychologist and parenting expert about how to handle kids who answer back, and she shared a simple two-step tip.
By Ellie Hutchings Published
-
Home Bargains is launching bakeries in its stores, and pastries will be as cheap as 55p!
The discount homeware store is launching bakeries in 69 venues across the UK
By Maddy Biddulph Published