Spotty ginger buttermilk cakes | Women's Weekly Food

Ingredients

• 1/2 cup (110g) firmly packed light brown sugar
• 1/2 cup (75g) plain (all-purpose) flour
• 1/2 cup (75g) self-raising flour
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 90 gram butter, softened
• 1 egg
• 1/4 cup (60ml) buttermilk
• 2 tablespoon golden syrup (or treacle)
• 250 gram ready-made white icing
• yellow food colouring
• 2 centimetre (¾ inch) round cutter
• 1/3 cup (110g) apricot jam, warmed, strained
• 8 centimetre (3 inch) round cutter