Ginger cake - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| 115 |
g |
light soft brown sugar |
| 75 |
g |
soft margarine |
| 75 |
g |
rice syrup (golden syrup will substitute) |
| 75 |
g |
molasses (black treacle will substitute) |
| 7 |
tbsp |
semi-skimmed milk |
| 1 |
large |
egg, beaten |
| 175 |
g |
all purpose wheat free flour |
| 50 |
g |
gram flour (chick pea flour) |
| 1 |
pinch |
salt |
| 3 |
tsp |
ground ginger |
| 1 |
tsp |
ground cinnamon |
| 1½ |
tsp |
baking powder |
| 50-75 |
g |
glace ginger or stem ginger in syrup(drained and finely chopped)(optional) |
preheat oven: 160°C, 325°F, Gas 3
| 1. |
Line a 1lb loaf tin with baking parchment. |
| |
| 2. |
In a small saucepan put the sugar, margarine, rice syrup and molasses and heat gently, stirring
continuously until all the ingredients have melted and mixed together well. Remove the saucepan
from the heat and set aside to cool slightly.
|
| |
| 3. |
Mix the wheat free flour, the gram flour, salt, ginger, cinnamon and baking powder in a large bowl.
If using the optional glace ginger or stem ginger add it at this point and coat in the dry
ingredients to stop it sticking together in clumps.
|
| |
| 4. |
Beat the egg and milk together, then add to the now slightly cooled syrupy mix, beating to ensure
that it doesn't go lumpy.
|
| |
| 5. |
Add the wet ingredients to the dry ingredients and beat well until all the ingredients are well blended.
|
| |
| 6. |
Pour the mixture into the loaf tin and bake for 60 - 70 minutes until it is firm to the touch, and
a skewer inserted in the centre comes out clean.
|
| |
| 7. |
Leave to cool in the tin for at least 15 minutes. |
| |
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