ginger bread, gingerbreadGingerbread

 

Serve this light, gluten-free equivalent of classic sponge cake sandwiched together with your favorite jam.  For special occasion, fill the cake with prepared fresh fruits such as raspberries, or sliced peaches, as well as jam whipped dairy cream.
 Ingredients (One 900g/ 2lb loaf):
  • 115g/4oz/ 1/2 cup light soft brown sugar
  • 75g / 3 oz/ 6 tbsp soft margarine
  • 75g / 3 oz/ 1/4 cup golden syrup
  • 75g / 3 oz / 1/4 cup black treacle
  • 105ml / 7tbsp semi-skimmed milk
  • 1 egg beaten
  • 175g/6oz/ 1 1/2 cups gluten-free plain flour
  • 50g / 2oz / 1/2 cup gram flour
  • pinch of salt
  • 10ml / 2 tsp ground ginger
  • 5ml / 1 tsp ground cinnamon
  • 7.5ml / 1 1/2 tsp gluten free baking powder
 Nutritional Information (Per loaf)

 

Energy          - 2168 Kcals/9100 kJ
Fat, Total      - 73g
saturated fat   - 16g
Protein           -  25g
Carbohydrate - 375g
Fiber               - 0g

 


 

 

 Gingerbread

1. Preheat oven to 160 °C/325°F/Gas 3.  Lightly grease and line a 900g/2lb loaf tin.  Place the sugar, margarine, syrup and treacle in a saucepan and heat gently until melted and blended, stirring occasionally.

2. Remove the pan from the heat leave to cool slightly, then mix in the milk and egg.

3. Mix the flours, salt, spices and baking powder in a large bowl.

4. Make a well in the centre, pour in the liquid mixture and beat well.

5. Pour the mixture into the prepared tin and bake for 1 1-1/4 hours until firm to the touch and lightly browned.

6. Allow to cool in the tin for a few minutes, then turn out on to a wire rack to cool completely.  Store in an airtight container and wrapped in foil.

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