Gluten Free Sticky Ginger Cake
Adapted from Allrecipes
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250g/9ozs. butter
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125g/4ozs. caster sugar
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125g4 ozs. black molasses (or golden syrup or corn syrup)
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6 large eggs beaten
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250g/9 ozs. ground almonds
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175g/6 ozs. polenta
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1 teaspoon gluten free baking powder
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1 tablespoon ground ginger
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300g/10 ozs. of stem ginger in syrup
Prep:30 mins | Cook:45 mins
Buyer's tip: you can buy stem ginger in syrup at David Jones
Step 1 - Line a 20cm/8 inch springform tin with parchment paper. In a sieve, strain the syrup from stem ginger (the syrup is quite thick so give it time to sieve) and put the syrup to the side for later. Finely chop all stem ginger except for four stem ginger pieces which you will top the cake with.
Step 2 - Cream butter, sugar and molasses or syrups until light and fluffy. Gradually beat in eggs one at a time-it will look like it won't come together but it will in the end.
Step 3 - Fold in almonds, polenta, baking powder, ground ginger and chopped stem ginger. Mix thoroughly. Spoon mixture into the prepared 10 inch baking tin and bake for about 60-70 minutes minutes at 180 degrees C (350 F or gas mark 4) until a skewer inserted comes out clean .
4. When cake is cooked, set aside to cool for around 10 minutes and then remove cake from tin. Slice off the top if it is uneven and carefully plate on top of a serving plate bottom side up so that you get a completely flat surface. Spoon the syrup over the top of the cake while it is still warm and them place ginger pieces in the centre.