Gluten free ginger cake
This gluten free ginger cake is super sticky and a real crowd-pleaser. It's even better for being left a couple of days before eating - if you can wait that long!
Servings: 16 squares
Ingredients
- 300 g plain gluten free flour
- 2 tbsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 150 g unsalted butter
- 150 g dark brown sugar
- 150 g golden syrup
- 175 g treacle
- 250 g jar of stem ginger in syrup (drained and finely chopped)
- 50 ml syrup from the stem ginger
- 250 ml milk
- 1 heaped tsp bicarbonate of soda
- 2 large eggs
Instructions
- Preheat the oven to 160'C. Grease and line a 20cm square baking tray.
- Add the butter, syrups and sugar to a large saucepan and place on a low heat. Keep stirring until the butter has melted and it's fully combined. Remove from the heat for 1-2 minutes to cool slightly.
- Add the milk, eggs and bicarbonate of soda to a jug and lightly whisk. Once it's cooled slightly, pour the milk and egg mix into the butter/sugar mix and whisk together using an electric whisk until combined.
- Sift the flour and spices into the mix and whisk together until fully combined. Fold in the chopped stem ginger, and then pour the batter into the baking tin. It should be a thick, runny batter. Smooth the surface out and place in the oven.
- Bake for 45-60 minutes, until a skewer inserted in the middle comes out clean and the cake is starting to come away from the sides of the pan. Remove from the oven and leave in the tin on a cooling rack until completely cool before slicing into squares.
Notes
If you can bear to leave it, this cake tastes best when eaten a couple of days after it has been baked as it gets even stickier! Keep in an airtight container.
Nutrition
Serving: 1square | Calories: 253kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 35mg | Fiber: 1g | Sugar: 17g
