Article by Angela Haldane
Ginger cake (WF, GF, DF)
This pleasantly spiced cake is perfect for afternoon tea on a cool day.
125g butter or Coconut Oil
125g brown sugar
1 tablespoon golden syrup
1 level dessertspoon grated lemon peel
½ cup rice flour
½ cup buckwheat or millet flour
½ cup arrowroot flour
1 teaspoon bicarb. soda in ½ cup rice milk
1 heaped teaspoon gluten-free baking powder
3 teaspoons ground ginger
Preheat oven to 180°C.
Cream butter, brown sugar and golden syrup.
Add eggs, lemon peel, flours, bicarb. mixture, baking powder and ginger.Mix well.
Pour into greased, lined cake tin and bake for approximately 35 minutes.
Add ½ cup pumpkin seeds (very nice).