Gluten free ginger and treacle cake

    Gluten free ginger and treacle cake

    2saves
    2hr30min


    2 people made this

    About this recipe: This is a light, moist and spicy traditional British cake, which is gluten free and allows you to create something that looks as good as it tastes. The treacle drizzle definitely adds a bit extra, both in taste and visual wow factor.

    Ingredients
    Makes: 1 (23cm) gluten free cake

    • For the cake
    • 4 large eggs, separated (see footnote)
    • 225g unsalted butter, cubed and softened
    • 175g soft light brown sugar
    • 200g black treacle
    • 320g gluten free plain flour
    • 2 teaspoons gluten free baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon ground nutmeg
    • 4 tablespoons milk
    • 3 chunks preserved stem ginger from a jar in syrup, finely chopped
    • For the glaze
    • 300g icing sugar
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 4 tablespoons syrup from preserved stem ginger
    • 1 to 2 tablespoons cool water
    • 1 teaspoon vanilla extract
    • For the topping
    • 2 tablespoons black treacle
    • 1 tablespoon syrup from preserved stem ginger
    • 1 chunk preserved stem ginger, very finely chopped

    Method
    Prep:30min  ›  Cook:1hr  ›  Extra time:1hr cooling  ›  Ready in:2hr30min 

    1. Preheat your oven to 160 C / 140 C Fan / Gas 3. Grease a 9 inch (23cm) diameter round springform cake tin: lightly on the bottom, but especially well around the inside of the ring. Line the bottom with baking parchment, ensuring your circle covers the join of the ring. Very lightly grease the top of the paper.
    2. In a large bowl, whisk the egg whites to stiff peaks, starting at low speed and gradually increasing to high speed as the colour and texture change.
    3. Combine all remaining cake ingredients in another large bowl with a quick stir, then whisk at medium-high speed (no need to clean the beaters from the whites) for 2 minutes or so until well combined. Scrape down the bowl with a spatula really well at least once whilst whisking.
    4. Add 1/3 of the egg whites to the rest of the cake mixture, folding vigorously with the spatula or a large metal spoon to loosen. Add the rest of the whites and fold gently until no white lumps or streaks remain. The mixture will be quite thick. Spread the cake mixture in your prepared tin, and smooth the top.
    5. Bake for around 1 hour (turn the tin halfway through for even baking), until a skewer inserted into the centre comes out clean. Remove from the oven, and leave the cake in the tin on a cooling rack for up to an hour to fully cool. (You can unclip and remove the ring after about 20 minutes.)
    6. When the cake is out of the oven, make the glaze: sift the icing sugar into a medium bowl and add the spices, 4 tablespoons ginger syrup, 1 tablespoon water and vanilla. Stir together vigorously by hand until fully combined. This will create a thick icing; add 1 tablespoon more water to make it drizzling consistency if you prefer. Place the bowl in the fridge until the cake has fully cooled.
    7. Put the black treacle and 1 tablespoon ginger syrup into a small bowl, and stir together.
    8. Slide off the tin's base and remove the parchment, then transfer the fully cooled cake to a serving plate.
    9. Give the chilled glaze a really good stir to loosen it, then pour over the cake.
    10. Drizzle the treacle mixture over the top.
    11. Sprinkle over the chopped ginger.
    12. Leave the cake in the fridge for up to 30 minutes until the glaze is slightly hardened again if necessary.

    Note on eggs

    The eggs should weigh 260g to 280g in total when weighed in their shells.

    See it on my blog

    Shazz Bakes

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