Another lovely recipe to share with you! This gluten free ginger spice cake has a yummy, soft, golden buttery crumb, that is perfectly spiced with delicious ginger, cinnamon and nutmeg. And, when decorated with a generous drizzle of glace icing, and chopped crystallised stem ginger, it’s transformed into a proper quintessential teatime treat!!
The original recipe I used for this delightful gluten free ginger spice cake came from one of Juvela’s recipe booklets. And I rediscovered it whilst on a hunt for something nice and quick to make for my dad (who’s partial to a slice of cake with his cuppa at suppertime) and this fitted my brief perfectly!
I didn’t decorate the cake the first time I made it, so my dad was able to portion it up and pop it into his freezer. But when I made it again, I jazzed it up (as the original recipe suggests) with glace icing and crystallised stem ginger. Such a simple finishing touch, but which transforms the cake into something a bit more special.
This ginger spiced cake is a dream to make and a real comfort bake too. It also smells amazing whilst it’s baking and is just the ticket to chase away the gloom on a rainy day!
For the cake
175g (6oz) light muscovado sugar (you can use light soft brown sugar instead, but I feel the muscovado gives more depth of flavour to the cake)
175g (6oz) unsalted butter, (cut into small cubes and it will melt quicker)
175g (6oz) gluten free self-raising flour or mix (I used Sainsbury’s)
1 heaped teaspoon ground *ginger
½ teaspoon ground *cinnamon
¼ teaspoon *nutmeg
2 large beaten eggs
8 cubes *crystallised stem ginger, finely chopped – optional (I used Opies and I’m now hooked on these fiery sugary cubes. If you struggle getting hold of this product, stemmed ginger in syrup would be a great substitute. But you probably won’t need to use quite as much.)
110g (4oz) icing sugar if you want to pipe/drizzle and 150g (5oz) if you want to spread and cover the top of the cake with the icing.
6 cubes *crystallised stem ginger, finely chopped
Preheat the oven to 180C/350F/Gas 4/160C Fan.
Grease and line a 2lb loaf tin with baking paper. Or use a pre-made liner. No grease is required with these and they make lining a baking tin an absolute doddle!
Melt the butter and sugar in a pan over a low heat. Keep giving it a quick stir until the butter has ‘just’ melted. Take of the heat and beat well to blend the two ingredients together.
Pop the gluten flour and spices into a large bowl and stir through with a spoon or your hands to evenly distribute. If you are using the chopped ginger, now is the time to add it. Next add the beaten eggs and melted butter and sugar. Give the mixture a brisk mix with a large metal spoon until its smooth and glossy. Transfer the mixture into the prepared tin and pop into the oven.
Bake for approximately 35 minutes until golden brown and when a skewer or knife is inserted into the centre it comes out clean. At this point remove the cake from the oven and allow to cool in the tin.
Once the cake is cold, remove it from the tin, peel of the paper and crack on with decorating it. Should you choose to do so.
Put the icing sugar into a deep bowl (one that is large enough to give it a good mix without the sugar billowing over the sides). Add just enough boiled water to make a nice thick glossy icing, that is not transparent or too runny. Stir until smooth.
To decorate you can either, spoon the glace icing over the top of the cake and smooth out with a flat edged knife…
…or fill a piping bag fitted with a fine nozzle (or snip the end of a disposable one) with icing, and pipe fine lines over the top of the cake. If you don’t have a piping bag, drizzle the icing over with a spoon instead. And then, before the icing has had chance to set, scatter over the finely chopped ginger pieces.
Recipe notes and suggestions:
Left undecorated, this cake will freeze really well. Portion it up first or leave whole. Wrap well and pop a label on and it will keep in the freezer for up to two months.
As dark chocolate works really well with ginger, a nice thick ganache coating or rich buttery hot chocolate sauce would compliment this cake fabulously.
Should you choose to leave the cake plain and skip the icing. You may instead fancy scattering some muscovado or demerara sugar over the cake batter before you bake it. This will result in a lovely sweet crunchy topping.
Left plain this cake is gorgeous when thickly sliced and spread with a little salted butter.
Do hope I’ve tempted you to rustle up this ginger spiced cake. For more gluten free baking inspiration have a peep here. Any questions or recipe requests please give me a shout. I love hearing from you.
*Double check this ingredient to ensure it has no gluten containing ingredients, ‘may contain’ or ‘not suitable warnings’. If in doubt leave it out.