Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
190g buckwheat flour
100g sorghum flour
2 tsp baking powder
1 tsp baking soda
1/2 tbsp ground cinnamon
1/4 tsp sea salt
4 ripe bananas (about 400g), mashed, plus
1 ripe banana, sliced (about 90g)
120ml (1/2 cup) water
1 tsp vanilla extract
80g (1/5 cup) raisins
30g (1/4cup) walnuts or pecans
30g sunflower seeds and/or pumpkin seeds
lightly salted butter, honey or sliced fruit to serve
STEP 1 Preheat the oven to 180.C (fan 160.C/gas mark 4). Mix the buckwheat, sorghum flour, baking powder, baking soda, cinnamon and sea salt together in a large bowl.
STEP 2 Mix the mashed bananas, water and vanilla together, then add to the bowl. Mix in the raisins, walnuts, seeds and remaining banana slices.
STEP 3 Transfer the mixture to a 750g (11/2 lb) loaf tin lined with baking parchment.
STEP 4 Bake for 25 minutes, then turn the tin around and bake for another 15 minutes until the bread is firm-ish to the touch. Allow to cool before slicing, then serve with butter, sliced strawberries or honey.
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: Nic Kemp
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.
Once new additions can be welcomed, 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.