Jamaican Ginger Cake
Ingrediënten
- 240 g 8oz plain gluten-free flour blend
- 70 g 2¾oz sorghum flour
- 40 g 1½oz ground almonds
- 1 tsp xanthan gum
- 1 tsp bicarbonate of soda
- ½ tsp gluten-free baking powder
- 1 tsp ground cinnamon
- 1 tbsp ground ginger
- ½ tsp fine sea salt
- 125 g 4½oz unsalted butter, cold, cubed (or a dairy-free alternative)
- 200 g 7oz soft light brown sugar
- 120 g 4fl oz black liquid treacle (molasses)
- 60 g 2oz golden syrup
- 1 large free-range egg lightly beaten
- 170 g 6fl oz boiling water
Serving Size: 10 / Preparation Time: 20 minutes
Cooking Time: 1 hour / Calories per Serving: 362
Instructies
- Line the base and sides of a 900g (2lb) loaf tin with baking paper.
- Preheat the oven to 170ºC (340°F).
- In a large bowl, combine the plain gluten-free flour blend, sorghum flour, ground almonds, xanthan gum, bicarbonate of soda, baking powder, spices, and salt.
- Rub the cold, cubed butter into the flour mixture until it resembles fine breadcrumbs.
- Add the brown sugar and stir it through.
- Incorporate the treacle, golden syrup, and beaten egg into the flour mixture and lightly mix until combined.
- Pour in the boiling water and stir thoroughly with a silicone or wooden spoon until you have a smooth, sticky, and well-blended batter.
- Spoon or pour the batter into the loaf tin, pushing it into the corners and smoothing the top.
- Bake for 1 hour until the cake has risen well and a skewer comes out clean.
- If you use smaller loaf tins, adjust the baking time to about 30-40 minutes.
- Once baked, remove the cake from the oven and let it cool completely in the tin.
- When the cake has cooled, remove it from the tin and store it wrapped in clingfilm (you can leave the baking paper intact) until you're ready to enjoy it.
Notes / Tips / Wine Advice:
Savor the warm and comforting flavors of this Jamaican Ginger Cake – a delicious treat that pairs perfectly with a cup of tea or coffee.
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