Ginger Cakes with Rhubarb and Hibiscus
Ingredients
| 150 g ginger |
| 1 cup brown sugar |
| 1 cup treacle |
| 1 cup canola oil |
| 2½ cups plain flour |
| 1 tsp cinnamon |
| ½ tsp cloves |
| ½ tsp black pepper |
| 1 cup water |
| 2 tsp bicarbonate of soda |
| 2 whole eggs |
| 1 whole blood orange |
| 50 g sugar |
| 175 g rhubarb |
| ½ tsp pectin |
| ½ cup cream cheese |
| 2 cups icing sugar |
| 20 whole hibiscus flowers (in syrup) |
Preparation
Read full directions on Cate's Cates at http://www.catescates.com.au/recipe-fructose-friendly-fresh-ginger-cakes-with-rhubarb-and-hibiscus/
