|60 g||brown sugar|
|50 g||castor sugar|
|15 ml||fresh ginger — grated|
|2 Tbs||orange — zest only|
|120 g||flour — self-raising|
|50 g||brown sugar|
|4||citrus and ginger green rooibos teabags|
Preheat oven to 170 degrees C. Line six 150 ml moulds. Cream butter and sugars till light and fluffy. Add eggs one at a time. Mix till well combined. Add ginger and orange zest. Fold in the flour.
Spoon mixture into moulds. Fill them 3/4 way to the top. Bake for 20 minutes. Cool slightly before removing from moulds.
Combine all the sauce ingredients into a sauce pan. Slowly bring to the boil and simmer for 2 minutes until the flavours are infused. Remove teabags from sauce. Spoon over upturned cakes.
Printed with permission from Laager Rooibos