One of my favourite flavours is ginger, whether it’s in cakes, biscuits, a spicy main meal or even just eating plain crystallised or naked ginger with some nuts. I know it’s not everyone’s cup of tea, which is why adding the naked ginger is an optional extra.
This cake is very popular with everyone in our house and it usually gets devoured within about 2- 3 days! The first time I made this cake I left it in the pantry and after a day or so the icing began to liquefy, due to the cake and icing being so moist. So it keeps best if stored in the refrigerator and it only takes a few minutes for it to lose the chill.
It has such a lovely texture and the citrus tang of the lemon icing really compliments the richness of the cake.
50g brown rice flour
50g teff flour
40g sorghum flour
35g potato starch (aka potato flour here in Australia)
25g tapioca flour
2 ½ teaspoons ground ginger
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon bicarb soda
200g dark muscovado sugar
55g Nuttelex or other dairy free butter
2 tablespoons golden syrup
240mls hot water, from the tap is fine
¼ -1/3 cup naked ginger, to taste, finely diced (optional)
225g icing sugar, sifted
3 tablespoons of lemon juice
Preheat your oven to 160C. Now line a 28 x 18cm baking tin with foil, tearing off a piece large enough to extended about 3cm up both sides of the tin, so you will be able to use it as a grip to lift the cake out of the tin in one piece later. Next, lightly oil the foil and line it the same way with baking paper or parchment, before setting aside
Sift all the dry ingredients together including the sugar (if it’s lumpy) otherwise just stir through, and then transfer to a food processor.
Add the nuttelex and blitz briefly until the flour looks like crumbs.
In a jug add the hot water, egg and golden syrup and whisk until well combined.
Pour the wet ingredients into the dry and blitz again, scraping down the sides when necessary. Once combined, process on a medium speed for about 90 seconds, before stirring through the diced ginger (if using).
Pour the runny mixture into the prepared tin and bake for 35-40 minutes or until a skewer comes out clean when inserted.
Instead of cooling the cake on a rack, leave it in the tin to cool. This will help ensure that it holds together while it is cooling down.
To make the lemon icing you simply add the lemon juice to the sifted icing sugar and mix until well combined. It will have a runny consistency when it’s done.
Once the cake is completely cold, remove from the tin by gripping the foil and transferring it to a large chopping board. Pour the lemon icing over the cake and use a large palette knife to evenly spread the icing over the top.
I put the cake in the refrigerator for about 10-12 minutes, which allows the icing to firm up, which makes it much easier to cut into squares. You will need to clean the knife in between cuts for clean, neat edges.
Store in an airtight container in the refrigerator.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8