Gluten Free Ginger Cake with Rhubarb and Custard
Gluten Free Ginger Cake with Rhubarb and Custard
Gluten Free Ginger Cake
Ingredients
175g melted butter, cooled
100g chopped dates
35g crystallized ginger
50g dark brown sugar
50g golden syrup
2 heaped teaspoons ground ginger
3 eggs
250g gluten free self-raising flour
1 teaspoon baking powder
Method
Pour boiling water over the dates and leave for an hour.
Set the oven to 170oc.
Drain the liquid off the dates and blend them with the melted butter, crystallized ginger, brown sugar and syrup.
Whisk the eggs and pour the date mixture over in a bowl.
Whisk in the ginger and then fold in the flour and baking powder.
Line a large loaf tin or 2 small ones with parchment paper.
Spoon in the mixture and bake for about half an hour for small loaves, around 40 for bigger . Check by inserting a skewer into the middle – if it comes out clean its done.
Brush the top with maple or golden syrup and cool for 5 minutes before removing from tin.
Rhubarb Compote
Ingredients
4 medium stalks rhubarb, cut into 2inch pieces
100g castor sugar
50ml grenadine
Method
Set oven to 170oc.
Place the rhubarb in a baking dish.
Boil the sugar and grenadine until sugar has dissolved and pour over the rhubarb.
Cover with parchment and cook until rhubarb is soft.
Custard
Ingredients
3 egg yolks
100ml whole milk
100ml whipping cream
1 teaspoon vanilla extract
40g castor sugar
1 tablespoon cornflour
Method
Scald the milk and cream with the vanilla.
Whisk the yolks with the cornflour and sugar.
Pour over the hot milk mixture and whisk.
Return to pan and stir over a low heat until the mixture coats the back of a spoon.
Serve immediately.
