Wednesday, 06 May 2015
Recipe: Gluten-free ginger & vanilla cake
✦ Preheat the oven to 180°C.
✦ Whisk together the sugar and butter until light and creamy.Whisk in the eggs one at a time, beating after each egg is added. Add the ground almonds, flour, ground ginger, vanilla and salt and whisk in. Fold in the buttermilk, chopped ginger and ginger syrup, then divide the mixture equally between two 20cm round greased and lined cake tins.
✦ Bake for 30-40 minutes, until the cakes are golden brown and spring back to the touch. Leave to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
✦ When you're ready to serve, put the cream and ginger syrup in a mixing bowl and whisk to stiff peaks. Place one of the cakes on your serving plate and top with large spoonfuls of the cream. Place the second cake on top and dust with icing sugar. Place the camomile flowers or daisies on top of the cake and serve immediately. Although the flowers are edible, they are best used for decoration only, as they can have a bitter taste.
✦ Serve straight away or put in the fridge until you are ready to serve.
Recipe courtesy of Hannah Miles
225g caster sugar
225g butter, softened
140g ground almonds
115g gluten-free self-raising fl our
1 tsp ground ginger
1 tsp vanilla extract
Pinch of salt
2 tbsp buttermilk
4 balls stemginger preserved in syrup, finely chopped, plus
1 tbsp of the syrup
Icing sugar, for dusting
Edible camomile flowers or
FOR THE FILLING
250ml double cream
2 tbsp ginger syrup