We have come up with the following adaption:

Makes about 18 mini-muffin cakes.

What you will need:

1/2 cup/113g of unsalted butter (1 stick), at room temperature

1/4 cup/50g sugar

grated zest and juice of 1 orange

1 1/2 cups/204g all purpose flour

1 teaspoon/5ml baking powder

1/2 teaspoon/2ml ground ginger

2 extra large eggs, beaten

This is what you do:

Cream the butter with the sugar and orange zest.

In a separate bowl, sift the flour, baking powder, and ground ginger together.

In an additional bowl, beat your eggs.

Mix the flour and beaten eggs alternately into the creamed mixture.

When fully mixed, add the orange juice.

Butter the smallest tartlet (we used mini-muffin) tins/pans and spoon in the mixture.

Bake in a preheated 375 degree oven for 15 minutes or until done.

These cakes would be well suited with vanilla ice cream piped into the middle served with a sprig of mint.