Mini gingerbread cakes
½ cup(s), (110g)
2 medium, at room temperature
White self-raising flour
Light cream cheese
125 g, at room temperature
99% fat-free vanilla yoghurt, sweetened
Vanilla bean paste
1 cup(s), (12g)
- Preheat oven to 180°C. Line a 20cm square cake tin with baking paper. Reserve 1 tablespoon of caster sugar. Place remaining in a large bowl with eggs. Use electric beaters to beat for about 5 minutes or until pale and creamy. Add golden syrup and beat until just combined.
- Sift in combined flours, ginger, cocoa and cinnamon. Fold until just combined. Spoon into prepared cake tin. Bake for 20 minutes or until cake springs back in centre when lightly pressed. Set aside to cool for 5 minutes before turning onto a wire rack to cool completely. Trim edges and cut evenly into 12 pieces.
- Place cream cheese, yoghurt and vanilla bean paste in a small bowl. Use a balloon whisk to whisk until well combined. Place a dollop on each cake. Top each cake with a pretzel and popcorn to decorate.
- Place reserved caster sugar in a small saucepan with 1 tablespoon of water. Place over high heat and stir until sugar dissolves. Boil for 1-2 minutes or until golden. Carefully drizzle over top of cakes.