Sticky Gingerbread (Gluten-Free)

This cake helped me during times of crisis. This is an adaptation on the wonderful recipe by Ms Savill. It’s dense & dark with treacly undertones. I threw in some crystallized ginger for added gingerness.

3/4 cup rice flour

2/3 cup buckwheat flour

1 tsp bicarbonate of soda

1 tbsp ground ginger

1 tbsp mixed spice

1 tsp crushed cardamom

6 tbsp (dairy-free) margarine

1/4 cup soft brown sugar

2 tbsp black treacle (molases)

2 tbsp golden syrup

1 organic egg, beaten

2/3 cup natural yoghurt & a splash of soy milk

1/4 cup crystallized ginger, chopped

1. Pre heat the oven to 170 c/ 325 f/ gas mark 3

2. Sift all the dry ingredients together in a mixing bowl

3. Put the margarine, sugar, treacle & syrup in a saucepan and warm over a low heat until everything has disolved.

4. When the mixture has cooled, beat in the egg. Pour this mixture into the flour.

5. Add the yoghurt & soya milk and beat to form a smooth batter and mix in the chopped crystallized ginger.

6. Pour into a greased tin and bake for 1 1/4 hours.

This cake can be kept for a week in an air-tight container.

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