Ginger Almond Mini Cake

This recipe is for our Mini Ginger Almond Cake but you can also use half of a regular Midtown Mix Almond Cake Base jar if you provide your own spice. Be sure to check out the other recipes that use this base as well!

This easy spiced cake uses butter or vegan alternative to complement the zip of ginger flavor. Pair with caramel or creamy flavors, or halve the instructions on our full size Ginger Pear Upside Down Cake to make an extra special treat.

Tools and Ingredients:

Supplies & Equipment:

• Medium mixing bowl and whisk

• 6” round baking pan (included with mini cake kits)

• 6” round parchment paper (can cut regular parchment to fit)

Ingredients:

• 2 eggs

• 1/4 cup of melted butter (or dairy free alternative or olive oil)

• 1 teaspoon of vanilla extract

Preparation:

Preheat oven to 325°F.

Add parchment paper to bottom of 6” cake pan and grease sides of pan with a bit of oil.

Step 1:

Combine eggs, butter and vanilla and whisk until thoroughly combined.

Step 2:

Pour in Midtown Mix’s Ginger Almond Cake Mix, whisk until combined and pour into prepared pan.

Step 3:

Bake for 30-35 minutes until edges are coming away from the sides of the pan, top is golden brown and center is set. Cool in pan for at least 15 minutes before running a knife along edge of pan to release. Turn out onto wire rack to cool. Serve as is or add garnishes (see Tips and Ideas)

Cake is done baking when it has browned on top and is starting to pull away from the sides of the pan. If the cake has cracks you can use garnish or powdered sugar to cover them up (or ignore them, they don’t affect the taste!).

Tips and Ideas:

Cake will keep for up to a week in the fridge, but wrap or cover it to keep fresh

Garnishes ideas:

• Tart fruit like raspberries, lemon slices or dried cranberries

• Serve with a dollop of Greek Yogurt, clotted cream, mascarpone or very lightly sweetened whipped cream