This cake worked well for us, and my daughter ate most of it – a rare event, because she isn’t really into cakes.
3 oz runny honey
8 oz gluten free flour
1 tsp baking powder
1 tsp each of ground ginger and cinnamon
1/4 tsp of ground cloves
3 oz of sugar
zest of 1 small orange and 1 lemon
4 oz butter
1 tsp bicarb of soda
2 oz chopped stem ginger
For icing: 6 oz icing sugar (confectioners sugar) and 1 tblsp lemon juice
Preheat the oven to 170C.
Sift the flour, baking powder and spices into a large bowl and add the sugar and zest. Rub the butter in.
Warm the honey slightly, and beat it with the egg. Mix into the flour mixture.
Mix the bicarb with 3 tblsps of water until dissolved, then beat into the flour mixture.
Stir in the chopped ginger and tip the mix into a greased or lined 8″ round tin.
Cook for about 50 minutes. Cool it in the tin for about 10 minutes then turn it onto a cooling rack until cold.
Then sift the icing sugar into a bowl, add the lemon juice and about 2 tblsps of water to get a thin icing – pour it over the cake. Do put a plate under the cake because this is very runny icing!
If you like, you could put more chopped stem ginger on the top to decorate it.
I’ve written a book summarising what we’ve learnt over 20 years of dealing with the gluten free diet, and it might be just what you’re looking for. It packs the lessons we’ve learned into what I hope is a helpful and straightforward guidebook. It’s available on Amazon, as a paperback or for your Kindle…
adrienne weber says
what kind of gluten free flour do you use????
Hi Adrienne – thanks for visiting. I should have made this clearer when I originally posted this recipe, so I’m sorry. At the time I didn’t realise I’d get so many US visitors – I gather that it is much more likely that people make up their own mixes in the US.
I used a mix from Wellfoods when I made this cake, which is a plain flour (no raising agent already in). I might test it with Carol’s flour mix, which I came across recently in her book Gluten Free Quick & Easy, and which seemed to me to work very well. Yes, I should do that – we haven’t made this cake in ages!
I am in the US. I made this cake, which everyone loved, as part of a recent dinner. I used a four flour gluten free mixture. The recipe can be found in Bette Hagman’s The Gluten-Free Gourmet Bakes Bread. She has a number of books that are quite nice. However, Arrowhead Mills, Gluten Free Pantry, Bob’s Red Mill, and Tom Sawyer Gluten Free Products have a number of baking mixes as well as single flours.
Leslie – I’m delighted to hear the cake went well, and thank you for the information as to which flour mix you used. I’m not familiar with Bette Hagman’s work, but do know that she was well thought of by many gluten free bloggers, who organised a blog event in her honour recently.
Can we have a print button for your recipes so I can save my favourite please :D
Jak, what a great idea – why didn’t I think of that? I’ll add it to my to-do list…