Recipe: Gluten-free ginger & vanilla cake

Gluten-free-ginger-cake-436

Method:

✦ 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

Serves 10

225g caster sugar

225g butter, softened

4 eggs

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
daisies, to decorate

FOR THE FILLING

250ml double cream

2 tbsp ginger syrup

More Stuff.

Pizza Bianco Pizza Bianco
Pizza Bianco Masterchef winner and actress Lisa Faulkner shares one of her...
Cheese and chive biscuits Cheese and chive biscuits
Cheese and chive biscuits These savoury biscuits couldn't...
Veggie nuggets with curry mango dip Veggie nuggets with curry mango dip
Veggie nuggets with curry mango dip These healthy veggie nuggets are so good...

pop up