This gluten free stem ginger 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.
- 250g butter (unsalted)
- 125g of light brown sugar
- 125g dark muscovado
- 6 large eggs
- 100g ground almonds
- 250g gluten free self-raising flour (I am using Doves Farm)
- 1 tablespoon of ground ginger
- 1/2 a teaspoon of GF baking powder
- 300g of stem ginger (approx 2 jars)
- Preheat your oven to 180C (Gas Mark 4). Prep and line a large square or rectangle baking tray or dish (minimum of 10 inches wide).
- Strain the stem ginger and leave the syrup to one side for later, to create a glaze. If the ginger is not already chopped, chop it into small chunks.
- Cream together the butter and sugars until light and fluffy. Then gradually beat in the eggs.
- Fold in the gluten free flour, the ground almonds, the baking powder and the ground ginger, followed by the chopped stem ginger. I tend to add a couple of tablespoons of the ginger syrup into the sponge mix.
- Spoon the mixture into the prepared baking tin. Bake for 45-55 minutes.
- 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! Place onto a rack to cool all the way through.
- Whilst the cake is cooling, prepare your glaze. Put 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 I do!