We use cookies to improve our site and your experience. By continuing to browse on this website you accept the use of cookies. Read more...

Gluten Free Sticky Ginger Cake

Ingredients

Serves 16

200 g butter, plus a little extra for greasing the tin

300 g dark muscovado sugar

200 g black treacle

2 large eggs, beaten

5 balls of stem ginger in syrup, drained and chopped into small pieces

150g self-raising gluten free flour

75g/3oz ground almonds

1/2 tsp bicarbonate of soda 1 tsp ground ginger

1 tsp ground mixed spice

2 tbsp Greek yoghurt

2 tbsp Oat Drink

zest from one lemon for the icing

100 g icing sugar, sieved fresh pomegranate seeds

Method

Preheat the oven to 180C / Fan 150C / gas 4. Use a little softened butter to  grease a 1.5 litre Bundt tin or any other cake tin suitable for cooking a liquid cake mixture.

Heat the butter, sugar and treacle gently in a saucepan until they have melted. Remove the pan from the heat and whisk the eggs and stem ginger into the molten butter, sugar and treacle.

Sift the flour, ground almonds, bicarbonate of soda and spices into a bowl. Pour the butter, sugar, treacle and egg mixture into the bowl containing the flour, ground almonds and whisk well.

Stir the yoghurt, Oat Drink and lemon zest into the cake mixture which now resembles a thick batter.

Give the cake mixture a thorough stir before pouring it into the Bundt tin.

The Bundt tin should not be filled more than three quarters full as it may overflow. Tap the Bundt tin sharply on a firm surface to disperse any air bubbles.

Bake the cake for 45 minutes, or until a skewer inserted into the cake comes out clean. Allow the cake to cool for 30 minutes and then turn it out onto a cooling rack to cool completely.

To make the icing, place the icing sugar in a bowl and add warm water a little at a time until the icing runs thickly from a lifted spoon. It should not be too runny. Drizzle the icing over the cake and decorate with the pomegranate seeds.

Notes

The cake will keep, wrapped in baking paper and foil, for up to 6 days in a cool, dark place (the texture is at its best after about 2-3 days). Freeze it, wrapped well, for up to 3 months, then defrost thoroughly to serve.

If you are going to freeze the cake ice it after it has been defrosted