Little ginger cakes with lemon drizzle

Step 1

Preheat the oven to 160°C (140°C fan-forced). Generously grease six 1 cup (250ml capacity) pans or one 6 cup (1.5 litre capacity) fancy loaf pan.

Step 2

Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until combined between additions. Stir in the treacle.

Step 3

Transfer mixture to a medium bowl. Stir in sifted dry ingredients, then apple, crystallised ginger and water. Divide the mixture among the prepared pans; smooth tops.

Step 4

Bake for 30 minutes for the small cakes or 1 hour for the loaf, or until cooked when tested. Turn cakes onto wire racks to cool.

Step 5

Make lemon drizzle: Sift the icing sugar into a medium heatproof bowl, stir in the butter and juice to form a paste. Place the bowl over a small saucepan of simmering water; stir until icing is a pouring consistency.

Step 6

Spoon lemon drizzle over cakes, then sprinkle with icing sugar, cachous and extra crystallised ginger.