Gingerbread

gingerbread
sallysbakingaddiction.com

Why is it that when you know you can’t eat lots of grains and flour, you really, really want CAKE?!  Especially, in my case, sticky, gooey gingerbread.

I have a couple of go-to books that are great for intolerants.  Cake Angels by Julia Thomas and The Intolerant Gourmet by Pippa Kendrick, who I’ve mentioned before on this blog.

I’ve adapted Julia’s Gingerbread  recipe here and its the one I shall be using for one layer of Wil and Angie’s wedding cake in March #watchthisspace.

Grease and line a 21cm square cake tin.  Heat your oven to 170C.

You will need black treacle and golden syrup here.  Top tip for how to measure it out at the bottom of this page.

175g molasses (black treacle)

75g runny honey

75g ginger syrup from the ginger jar

175g Flora or similar

100g dark  muscovado sugar

350g gluten free plain flour (brown or white)

0.5tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp mixed spice

1 tsp cinnamon

3 preserved ginger chopped into small pieces

2 tsp ground flax seed (just grind in a pestle and mortar or coffee grinder) mixed with a little cold water

150ml soya or almond milk

Heat the runny ingredients and the margarine in a large saucepan, in a gentle sort of fashion.  Allow it to cool. Add the ground flax seed and its water (this is a raising agent). Add the flour, bicarbonate of soda, ginger and mixed spice plus the chopped ginger and beat with a balloon whisk until it’s all combined and looks glossy.

Pour into the lined tin and bake in the middle of the oven. Check after one hour by inserting a skewer into the middle. If it comes out clean, it’s done. If not, put a square of tin foil on the top and bake for another 15 minutes or so at a slightly lower heat.

Cool the cake in the tin for an hour before removing to a wire cooling tray.

This cake tastes best if you can bear to leave it for a week in an airtight tin.  It’s lovely with a little runny icing drizzled on top.  Equally, it is delicious with Cheshire cheese!  You can also make more than one, cook in round cake tins and then sandwich together with whipped coconut cream.

Whipped coconut cream

Put a tin of high quality coconut cream (the liquid kind) in the fridge overnight.  In the morning, open it and pour away the liquid, reserving the remaining solid element.  Put this in your food mixer bowl then whisk with the balloon whisk until it is really thick (like double cream).  Add a little chopped preserved ginger, a teaspoon of vanilla essence and a tablespoon of maple syrup.  Whip again.  Then cut your cake in half and slather it on then add the top half!  If you feel really fancy you can even pipe it!

Believe me the combination of rich ginger cake, light coconut, maple syrup and vanilla is #fanbloodytastic

#TopTip

Weigh then grease a shallow dish then coat liberally with cornflour. Pour your syrup and treacle into the dish. Weigh it.  Slide out into the saucepan and you should have a clean dish and no sticky residue! I learned that at school!

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