I LOVE to experiment with recipes, and this cake is one of my personal favourites. Plus after handing it out to my friends and family (who are not coeliacs), they ended up loving it just as much as I do!
This cake stays beautifully moist, so nobody will even know it is gluten free! I also love that Ginger has added health benefits, such as aiding digestion and working as a natural anti-inflammatory.
125g of light brown sugar
125g dark muscavado
6 large eggs
250g ground almonds
175g doves farm plain flour
1 tablespoon of ground ginger
1 teaspoon of GF baking powder
300g of stem ginger (approx 2 jars)
Preheat your oven to 180 (350 F, Gas Mark 4)
1. Strain the stem ginger and leave the syrup to one side for later, to create a glaze. If the ginger is not already chopped, make sure you chop it up into small chunks.
2. Cream together the butter and sugars till light and fluffy. Then gradually beat in the eggs.
3. Fold in the gluten free flour, the ground almonds, the baking powder and the ground ginger. Followed by the chopped stem ginger.
4. Spoon the mixture into a prepared (lined or greased) baking tin, approx 10 inch wide. Bake for 45-55 minutes.
5. After the time, check your cake is baked all the way through by poking a skewer through the middle. If the skewer comes out clean, it is ready! Put it on a cooling rack to cool all the way through.
6. Whilst the cake is cooling, prepare your glaze. Do this by putting the remaining syrup from the stem ginger into a pan, and mix with 2 teaspoons of water. Heat this till warm, but do not boil. Spoon the runny syrup over the top of your cake, letting it drip down the sides. This will soak into the sponge and provide extra moisture.
I hope you love this recipe as much me. Happy baking! 🙂