Ginger Cake
A light ginger cake sponge topped with a simple chocolate icing
150°C/fan 130°C/gas mark 2
1 hour 50 minutes
20 squares
“Why not leave some of the ginger cake without the frosting and serve warm with custard for a delicious pudding”
Ingredients
200g dark brown sugar
115g margarine
250g golden syrup
400g gluten-free plain flour
1 1/2 tsp gluten-free baking powder
1/2 tsp bicarbonate soda
2 1/2 tsp ground ginger
1 egg, lightly beaten
150ml milk
Chocolate icing
150g icing sugar
25g cocoa powder
50g butter, softened
2 tbsp milk
Method
Preheat the oven to 150°C/fan 130°C/gas mark 2. Line and grease a 9-inch (23cm) square cake tin.
Put the sugar, butter and golden syrup into a large saucepan. Gently heat over a low heat stirring continuously, until the sugar has dissolved completely. Set aside to cool.
Sift the gluten-free flour, gluten-free baking powder, bicarbonate of soda and ground ginger into a bowl. Pour the cooled syrup over the dry ingredients and add the egg and milk. Mix until it's a smooth batter.
Pour the mixture into the tin and bake for 1 hour 15 mins-1 hour 30 mins (75-90 minutes), or until a knife comes out clean. Let it cool in the tin.
To make the chocolate icing: using an electric hand whisk, beat the butter for a few minutes. Gradually add in the icing sugar and cocoa powder a little at a time. If you need to, you may need to add a little milk to get it smooth and a spreadable consistency.
Spread the icing evenly over the cake and then finally carefully cut into squares.
