Sweets

Ginger Mini Cakes

Author: Mary DiSomma

Featured in my "What's Cookin'" column forPeoria Magazine, October 2022. This post is sponsored by Koval Distillery. All opinions are my own.

Ginger is one of the most prized spices in the world. But I hadn’t fully understood how special fresh ginger root is until I took a trip to India, where luckily for me, Indian cooking classes were on the itinerary. Soon I was off and running. 

My triple ginger cake recipe is the perfect way to get a pack of ginger flavor in every bite. Cake flour, mascarpone cheese and crème fraîche make the cakes rich, yet tender. And I use grated fresh ginger root, crystalized ginger and ginger-infused liqueur. 

For the liqueur, I used Koval’s organic ginger liqueur, which takes 60 pounds of ginger to make one batch. What a great punch of flavor. Plus, the ingredients are sourced from Illinois farms!

This recipe can be made in an individual 4x2-inch cake pans. You’ll get 7 to 9 individual cakes: perfect for a dinner party or for gifting.

Ginger Mini Cakes

Ginger Mini Cakes

This tender and delicious cake recipe uses fresh, crystalized, and ginger liqueur. Combined with a sweet icing that rivals any bakery!

Yield
7-9 cakes
Prep Time
45 minutes 45 min
Cook Time
35 minutes 35 min
Total Time
1 hour 20 minutes 1 hr 20 min

Ingredients

For the Cake

For the Icing

Instructions

  1. Preheat oven to 350 degrees. Spray a 9-by 5-inch loaf pan or individual cake pans with nonstick cooking spray. Line bottoms with parchment paper
  2. In a bowl, combine cake flour, almond flour, baking powder and salt.
  3. Using a stand mixer, beat butter and sugar on medium for 3 minutes until combined. Add lemon zest, grated ginger root, crème fraiche, and mascarpone. Beat on medium until combined.
  4. In a bowl, combine eggs, vanilla and ginger liqueur. Beat with a fork until blended.
  5. With mixer on medium-low, add dry ingredients alternating with egg mixture. Start and end with dry ingredients.
  6. In a small bowl, toss chopped crystalized ginger with remaining 3 TBSP cake flour. Fold the crystalized ginger into batter.
  7. Transfer batter to prepared loaf pan or cake pans. The batter should go up about two thirds of the way if using cake pans. Bake in the preheated oven until lightly browned. A toothpick inserted in the center should come out clean when done. Loaf pan will take approximately one hour to bake. Individual cakes will take between 30 and 35 minutes.
  8. Let cool for 15 minutes then remove from pans.
  9. In a small bowl, whisk together powdered sugar, lemon juice and liqueur. Drizzle glaze over cakes. If desired, decorate with crystalized ginger roses. Slice thin 1-inch-long slivers of crystalized ginger. Roll one sliver into a very tight roll and place in the center of a cake. Take the remaining slivers and place them around the crystalized ginger center until you have created a small “rose.” Decorate with mint leaves.
Ginger Mini Cakes

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