Prep Time:15 mins
Cook Time:20 mins
This is a super scrummy, sweet and sticky ginger cake. Proper comfort food with the ginger adding a nice warming heat as well as favour to the cake. We love this best served warm but it's also great cold. I find it a little sweet, but other members of my family love it just as it is!
- 1 ½ C gluten-free self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- 1 x 350g jar of stem ginger in syrup
- ¹/3 C oil (I used sunflower oil)
- 1Tbs cider vinegar
- STICKY GINGER GLAZE
- any leftover syrup from jar of ginger
- 1 Tbs heaped of golden syrup (see photo)
- a good shake of ground ginger
Preheat the oven to 180ºC (fan) and line your tins* with paper cases.
Combine all the dry ingredients in a bowl.
Bung the jar of stem ginger and it's syrup, the oil and vinegar into your liquidiser and and blitz.
Pour the wet ingredients from the liquidiser into your dry ingredients and beat to create a sooth batter.
Pour into the prepared containers and pop into the oven for 20 minutes.
Just before the cakes are ready to come out of the oven, make your sticky ginger glaze. In a pan add the syrups and ground ginger. Heat up until the golden syrup is dissolved and bubbling from the edge to the centre of the pan (don't stir it!).
When you take the cakes out of the oven pour your sticky sauce over the top. Allow to cool for as long as you can resist the mouth-watering aroma of ginger - remember the sticky sauce you just boiled is going to be HOT!
*I use two bread loaf tins when I make this mix.
This is a proper fiery comfort food, the heat from the ginger is subtle and lovely. I reckon you could make an grown-up version by adding a little Jamaican rum or Malibu to the mix. However as my baking is aimed at feeding up my twelve year old I've had to resist that urge!