Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
Note - this recipe requires a food processor.
Ingredients
1 medium sweet potato
handful organic dried apricots
4 eggs
125g coconut oil
50g buckwheat flour
50g chestnut flour
handful organic currants or raisins
lemon juice, sweet spice (eg cinnamon, nutmeg etc), according to taste
1 tsp bicarbonate of soda
2 tsp cream of tartar
Method
Grease a large cake tin or pirex dish
Preheat oven 180 degrees C
Place jar of coconut oil in a bowl of hot water to make it turn to liquid, as it mixes in much more easily
Peel sweet potato, chop into about 3 large pieces and pulverise in the food processor together with the apricots
If eggs are straight from the fridge allow them to get up to room temperature (this will prevent the coconut oil hardening in the cold ingredients)
Crack in the eggs - mix
Add the coconut oil - mix
Add the buckwheat, chestnut flour and spice /lemon juice - mix
Add the raisins, bicarbonate of soda and cream of tartar - mix gently
Turn out into baking dish and cook for about half an hour plus or minus depending on the depth of the mixture
IMPORTANT NOTE
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
Added by: E11ie
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.