Gluten-Free Ginger Cake With Lemon Icing
A Gluten-Free Lifestyle
Recently gluten-free for health reasons, my baking world was rocked. I have found that there are so many GF recipes out there that simply don't work or just don't taste good. Too many different flours are involved and I missed my old recipes.
I don't believe that living a gluten-free lifestyle should involve compromising on taste. So why not adapt the recipes I already loved? This one is an old Delia Smith recipe I had been making for years and is in her own words "quite simply my favorite cake. . . . It's simple but absolute heaven." I hope you like it as much as she and I do!
Before you start
- Line a 6x10" cake tin/pan (or use nonstick).
- Take butter out ahead of time. It must be room temperature, or it will be difficult to work with.
- Grease/oil your spoon before measuring out molasses. Then just push off the spoon with a spatula.
- Use lime or lemon juice for the icing. Only limes are available where I live.
- Remember, every oven is different. The timing I have provided is for a non-fan oven. If you are using a fan oven, check your cake after 30 minutes. Mine just took 50 minutes.
- This cake freezes really well, with or without the icing. It slices easily while it is still frozen.
- Never ice a warm cake! Wait until it has completely cooled.
For the cake mix/batter:
- 5 pieces preserved stem ginger, chopped
- 2 tbs stem ginger syrup
- 3 tsp ground ginger, heaped
- 1 tbs fresh root ginger, grated
- 175g / 7/8 cup / 6oz soft butter
- 175g / 7/8 cup / 6oz brown sugar
- 4 medium eggs, room temp
- 1 tbs molasses or carob syrup
- 190g / 1 1/3 cup / 6 1/2oz green banana flour
- 1 tbs ground almonds
- 1 tsp xanthan gum (optional)
- 1 1/2 tsp baking powder
- 2 1/2 tbs milk
For the frosting:
- juice of approx 2 limes
- 225g / 1 1/2 cup / 8 oz icing sugar
- crystalised ginger pieces
- Line your cake tin/pan, lightly oiling it to help your cake release easily. Preheat your oven to a low setting: 180 degrees Celcius.
- Prepare your cake batter: in the bowl of a stand mixer, add soft butter and brown sugar. Beat them together for a few minutes until light and fluffy.
- Beat the eggs with a fork. With the mixer running, add the eggs little by little to the cake. (Don't worry if the mixture looks curdled; the addition of the flour will sort that out.)
- With the machine on a slower speed, add the ginger syrup and molasses. Gradually add the flour and ground ginger, one tablespoon at a time, until it is all incorporated.
- Now for the last few ingredients: Add the ground almonds followed by the milk then lastly the grated root ginger and the chopped pieces of stem ginger.
- Pour the batter into the baking tin, spreading it so to be even. Bake in the middle of the oven for approximately 40-50 minutes (times vary depending on your oven type). You will know when your cake is done; it will be springy and firm to the touch in the centre.
- Leave the cake to cool in the tin for 10 minutes. Then carefully transfer to a baking rack to finish cooling.
- To make the icing: Add lime juice little by little to the icing sugar until you get the consistency of thick cream. You may not need all the juice.
- Spread the icing over the top of the cake only, allowing it to drizzle down the sides. Cut your crystalized ginger into 15 pieces and place it on the cake so that when you cut it you have 15 squares of cake with a piece of ginger in the middle of each. Perfect with a cup of tea!
Questions & Answers
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