Gingerbread cakes with lemon icing

Gingerbread cakes with lemon icing
Makes 10
Ingredients
* 125g butter, softened
* 3/4 cup (155g) dark brown sugar
* 1 egg
* 2 tsp ground ginger
* 1 tsp ground cinnamon
* 1/2 tsp ground nutmeg
* Pinch of ground cloves, allspice and cardamom
* 3/4 cup (115g) plain flour
* 3/4 cup (115g) self-raising flour
* 1/4 tsp bicarbonate of soda
* 1/4 cup (60ml) treacle
* 1/2 cup (125g) sour cream
* 2 cups (300g) pure icing sugar
* 1-2 tbs lemon juice
* 1/2 tsp treacle, extra

Method
1. Preheat oven to 160°C. Grease 10 x 1/2-cup (125ml) capacity friand pans.
2. Use an electric mixer to beat butter and sugar in a bowl until pale and creamy. Add egg and beat until just combined. Add spices, combined flours and bicarbonate of soda and stir to combine. Add treacle and sour cream and stir until combined.
3. Spoon evenly among pans and smooth surface with a palette knife. Bake for 20 minutes or until cooked through when tested with a skewer. Remove from oven and set aside for 5 minutes. Invert cakes onto a wire rack to cool completely.
4. Place icing sugar in a bowl and add enough lemon juice and extra treacle to make a smooth paste. Spoon icing over each cake and allow to drizzle down the sides. Set aside for 30 minutes to set. Place on a serving platter to serve.

Source
Recipe by Sarah Hobbs