Old Fashioned Ginger Cake - 8 - 12 servings
- 110g gluten free plain flour
- 55g maize flour or cornflour
- 60g ground almonds
- 1 heaped tsp gluten free baking powder
- 2 tsp mixed spice
- 2 tsp ground ginger
- 1 tsp bicarbonate of soda
- 115g butter
- 115g golden syrup
- 115g black treacle
- 115g brown sugar
- 225ml milk
- 2 medium eggs
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
1 x 8in fixed bottom round cake tin greased and lined with greaseproof paper.
The tin needs a fixed base because the mixture is very runny. If you don’t have one, use a loaf tin.
Preheat the oven to 180°c / 350°f / gas mark 4.
Sift the gluten free flour, maize flour, ground almonds, baking powder, mixed spice, ginger and bicarbonate of soda together four times to fully incorporate the ingredients.
Place the butter, golden syrup, black treacle and brown sugar into a saucepan and warm on the stove slowly until the ingredients are melted, leave to cool slightly.
Beat the eggs with the milk.
Stir the melted sugar mixture into the flour.
Stir in the egg and milk mixture, the mixture will be quite runny.
Pour into the prepared cake tin and bake for 45 to 50 minutes until a knife inserted comes out clean. The cake may sink in the middle, this is common and the cake is fine.
Leave in the tin for 10 minutes before turning the cake out onto a plate lined with greased greaseproof paper, then onto a cooling wire.
While the cake is still hot, I warm some golden syrup and brush it over the top of the cake to soak into the sponge.
how to make this recipe dairy free...
Use dairy free margarine in place of butter and dairy free milk in place of milk (I recommend Almond Milk).
Gem's hints and tips
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.
If you can’t find maize flour then cornflour is easily available and makes a good substitute. There isn’t much difference but I do prefer maize flour. See resources.
Gluten free cakes are best eaten fresh, they will keep well for a week. They can be frozen but the texture goes a bit grainy when defrosted.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a sharp knife in hot water and wipe clean between slices.