Archie's Gluten Free Sticky Ginger Cake
CATEGORIES
INGREDIENTS
- Cooking Time: 60 minutes
- Servings: 8-10 slices
- Preparation Time: 30 mins (most of that things cooling down)
- 225 g gluten free self-raising flour *
- 1 tsp bicarbonate of soda
- 1 tsp Xanthan gum *
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 115 g unsalted butter, straight from fridge, cut into small cubes
- 115 g black treacle
- 115 g golden syrup
- 115g dark brown muscovado sugar (nb. i used plain caster)
- 275 ml milk
- 1 egg lightly beaten
- * Can be found in most major supermarkets in their free from isle.
DIRECTIONS
- Grease and line the base and sides of a 2 lb loaf tin. Preheat oven to 180 C/160 fan/350F/gas mark 4
- Sift flour, bicarbonate of soda, xanthan gum and all spices into a large bowl. Add butter and use fingertips to rub butter into flour until texture is like breadcrumbs.
- Place treacle and golden syrup in a pan over a low heat and warm until melted and runny. Do not boil. Leave to cool until lukewarm.
- Place sugar and milk in a pan over a low heat and warm until the sugar dissolves. Leave to cool until lukewarm.
- Working quickly whisk milk mixture into flour and beat well. Beat in the treacle mixture and then add egg and beat well. This should look like smooth batter mixture
- Pour into tin and bake for 50-60 minutes until skewer inserted into the middle comes out clean. Allow to cool in tin