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This is a delicate little cake that is moist and loaded with tangy-sweet flavors. Ginger powder is used to enhance and compliment the kiwi and lime. Serve these with your favorite hot beverage as a snack or serve them with fresh berries for a delightful dessert.
Ingredients For The Teacakes:
1 1/2 cups flour
1/2 cup almond meal
1/4 tsp baking soda
2 tsp baking powder
1/2 tsp Ginger (ground powder)
3/4 cup sugar
1/2 cup plus 2 Tblspns butter (melted & cooled)
1/2 cup milk
1 Tblspn lime juice
3 ripe fresh Kiwis, finely chopped
Ingredients/Direction For The Glaze:
Combine the following in a saucepan and bring to a simmer:
Zest from a large lime
3/4 cup lime juice
2 tsp Ginger (ground powder)
3/4 cup sugar
Simmer this mixture for about 8 minutes to slightly thicken the glaze.
Preheat oven to 350 degrees. Spray well, mini muffin/cupcake tins. In a bowl, combine the flour, almond meal, baking powder, baking soda, ginger, and sugar. In a separate bowl mix together the eggs, milk, butter, and lime juice. Fold in the chopped kiwi. Add the flour mixture to the egg mixture and blend well. Spoon the combined mixture into the prepared muffin tins, making sure to fill each cup about half full (do not completely fIll each cup). Bake the teacakes in the preheated oven until they are lightly golden (about 20 minutes). Cool the teacakes on a wire rack for about 15 minutes. Spear (with a skewer) tiny holes into the top of each cake. Drizzle the prepared glaze over each cake.
The Following Spice Is Used In This Recipe...