Gluten Free Sticky Ginger Cake

    1 hour 15 minutes

    This is a really yummy sticky ginger cake and it is gluten free. Once you have the key ingredient of ginger in syrup the rest is fairly easy.

    3 people made this

    Serves: 10 

    • 300g ginger in syrup
    • 250g butter
    • 130g brown sugar or muscavodo sugar
    • 130g black molasses
    • 6 large eggs, whisked
    • 250g almond meal
    • 175g polenta
    • 1 teaspoon gluten free baking powder
    • 1 tablespoon ground ginger

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Strain syrup from ginger into a bowl and put to one side for later. Finely dice all ginger leaving a tablespoon-ish for glaze
    2. Cream butter, sugar and molasses until light and fluffy. Gradually beat in eggs.
    3. Fold in almonds, polenta, baking powder, ground ginger and diced ginger. Mix thoroughly.
    4. Spoon mixture in to prepared 25cm baking tin and bake for 45-55 minutes at 180 degrees C.
    5. Ginger Glaze: Boil the ginger syrup for around 6 minutes then add remaining diced ginger and bring back to boil for a further 5 minutes.
    6. When cake is cooked set aside to cool for around 10 minutes and then remove cake from tin. Spoon the syrup with diced ginger over the top of the cake whilst still warm.
    7. When completely cool cut into portions. Wrap in foil to keep moist and fresh. This cake freezes well but defrost at room temperature.

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    Wonderful flavours!!! It is very sticky though, use a fork. :-)  -  04 Nov 2015