Okay friends, here is another one of my recipes that is not only delicious, but can also be enjoyed by folks with special dietary needs. This amazingly moist and rich ginger cake is gluten free, and suitable for people with fructose malabsorption or intolerance. Although, just remember that not everyone is the same, so some ingredients may still irritate some people with these conditions, so if you're making this for a friend, perhaps just ask them about the ingredients first to make sure they are suitable for them :-)
Gluten Free Ginger Cake with Caramel Icing (Also Fructose Friendly :-)
3/4 cup (165g) firmly packed brown sugar
3/4 cup (110g) Gluten Free plain flour
1/2 cup (75g) Gluten Free self-raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
125g butter, softened
2/3 cup (160ml) buttermilk
1/2 cup (110g) firmly packed brown sugar
3 tablespoons milk
3/4 cup (120g) Icing sugar
1. Preheat your oven to 170C (150C fan forced oven). Grease a deep 20cm ring pan or bundt tin.
2. Sift sugar, flours, bicarb, ginger, cinnamon and nutmeg into a medium bowl. Add butter, eggs and buttermilk. Beat with an electric mixer on low until all ingredients are combined. Increase the speed to medium and beat for another 2 minutes or until the mixture is smooth and paler in colour.
3. Pour mixture into prepared tin, bake for about 35 minutes. You'll know it's cooked if you poke a skewer into it and it comes out clean. Stand your cake in the pan for about 10 minutes before turning out, and let it rest on a wire cooling rack. Note: If you have used a ring pan, let you cake rest with the topside up. If you have used a bunt tin, let your cake rest topside down :-)
Gently heat butter, sugar and milk in a small saucepan over a medium heat, stirring until the sugar is dissolved. Bring to the boil then simmer, stirring for 2 minutes. Remove from heat and stir in sifted icing sugar. Drizzle warm icing over cake.
Now your cake is ready to serve :-)