Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
180g eggs (about 3)
150g sugar
1g salt
1 lemon (zest)
50g yolks (about 3)
3g baking powder
90g buckwheat flour
50g potato starch or cornflour
90g melted butter
I normally use a stand mixer for this recepie but I think an electric hand mixer would be suitable.
Whip eggs with sugar at medium speed, add salt and lemon zest and turn to high speed for 8 minutes, then add one yolk at a time and leave the mixer spinning while preparing the dry components.
In a bowl add together baking powder, buckwheat flour and potato starch and then sift twice.
Turn the speed down to slow and add the mixture of powders.
Increase the speed to high for few seconds to mix completely.
Take a small portion of the mixture obtained (2 or 3 large spoonfull) and mix it in a bowl with melted butter, when completely mixed incorporate it to the main mixure and amalgamate gently.
Pour into a baking tray, previously buttered and floured, and bake at 190°C for 40 minutes.
Once cooled sprinkle with powdered sugar.
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.
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