Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
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Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
Ingredients
4 large eggs (free range if possible)
96g sugar (I used soft brown but any will do)
1 tsp baking powder
100g brown rice flour (could be white rice flour)
100g chestnut flour
Method
Beat eggs and sugar till light and fluffy, at least 5 mins or so
Mix flours and baking powder together in a bowl
Gently fold in the egg mixture
Put into bun cases and bake for 15 to 20 mins depending on your oven
Credits
Thanks for this recipe to ....
Added by: Pentewan
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Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
A pleasantly soft and delicious cake, an experience you won't forget!
In May we always have an abundance of rhubarb. It’s a fantastic vegetable for crumbles, jam, cakes or just stewed with a bit of ice cream. We appreciate it even more because there isn’t much else from the garden at this time of year. Here’s a cake I bake a lot when there’s rhubarb about.
Delicious and perfect fruit cake without fat or sugar.
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