Gluten free & dairy free ginger and rum traybake
This gluten free ginger and rum traybake is the perfect gluten free cake recipe for sharing. Warm spices, a cheeky splash of rum and sweet icing, it's perfectly pretty for a gluten free afternoon tea.
Servings: 24 squares
Ingredients
For the cake:
- 225 g Stork baking block
- 180 g light muscovado sugar
- 200 g golden syrup
- 300 g self raising gluten free flour (I use Dove's Farm)
- 4 large eggs
- 1/4 tsp xantham gum
- 1 tsp ground ginger
- 1 tsp allspice
- 50 g crystallised ginger
- 2 tbsp dairy free milk (or normal milk, if you're not avoiding dairy)
- 2 tbsp rum (optional, replace with milk if not using)
For the icing:
- 140 g icing sugar
- 2 tbsp water
- 1 tbsp rum (optional - if not using replace with water)
To top:
- 50 g crystallised ginger (chopped coarsely)
Instructions
- Grease and line a baking tin with a little extra margarine and baking paper. I used a 33x23cm rectangular tin. Preheat the oven to 160'C/Gas 3.
- Add all of the cake ingredients into a bowl (if not using the rum, replace with an extra 2 tbsp dairy free/normal milk) and beat together until fully combined. This will take a couple of minutes with a handheld mixer - make sure you use a spatula to ensure no syrup is stuck on the bottom of the bowl.
- Pour the cake batter into the lined tray, smooth the surface and bake in the centre of the oven for 35-40 minutes until the top of the cake springs back when lightly pressed.
- Place the cake on a cooling rack in its tin for 10-15 minutes until the tin is cool enough to handle. Carefully turn the cake out from the tin and leave to cool on the wire rack until cooled completely.
- Make the icing by mixing together the icing ingredients to form a smooth, thick paste. Pour the icing over the cake, using a spoon to create a swirly pattern. Top with the crystallised ginger.
- Allow to set before cutting into squares - I chopped mine into 24 but it depends how big you'd like the pieces to be.
Nutrition
Serving: 24squares
