Gluten Free Ginger and Lime Cake

Hello!

I’ve got another cake recipe for all you coeliacs out there. It’s a little more difficult than some of the ones I’ve posted but it is so worth it.
Okay, so ginger and lime sound like a bizarre combination, I was skeptical too when my Mum suggested we
make it but I made it anyway and I did not regret it – so stick with me on this one.

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This is another BBC Good Food recipe that I have adapted for us coeliacs. This cake does take quiet a while to cook but it’s completely worth it, trust me.
This cakes serves 10-12, depending on how big you like your slices.

INGREDIENTS

CAKE
200g butter
200g dark muscovado sugar
175g black treacle
2 tbsp ginger syrup (you can take this from the jar that the stem ginger comes in)
200ml full fat milk
2 large eggs, beaten
325g white mix gluten free flour
About 1/4 tsp xantham gum
1 1/2 tsp bicarbonate of soda
2 tsp ground ginger
75g stem ginger
Zest of 2 limes (that’s shaving of the skin)
4 tbsp lime marmalade or curd

TOPPING
Zest of 2 limes
Juice of 1 lime
140g icing sugar
1 tbsp bet sugar crystals/ 5 sugar cubes

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METHOD
1. Heat the butter, sugar, treacle and syrup in a saucepan for a few mins, stirring occasionally, until the butter has melted and the sugar dissolved. Let this cool for 5 mins. Heat the oven to 140oC fan. Grease and line the base and sides of a deep 20cm round cake tin with greaseproof paper.

2. Whisk the milk into the butter mixture, add the eggs and combine. In a separate large bowl, mix together the flour, xantham gum, bicarbonate and ground ginger. Pour in the butter mixture and combine, making sure the flour is thoroughly mixed in. Mix in the stem ginger and lime zest.

3. Pour the mixture into the cake tin and bake for 1hr 15mins. If not cooked, bake for an extra 10 mins. Leave the cake in the tin to cool for 10 mins and then move the cake to a wire rack to finish cooling.

4. Cut the cake into 2 or 3 layers – I could only get 2 but then again I don’t have a very steady hand. Spread the lime marmalade/curd between the layers and reassemble the cake.

5. To make the topping: In a bowl, mic the lime juice and icing sugar until thick and smooth. You can add a little extra sugar if it’s too runny. Put the icing into an icing bag or a sandwich bag with a tiny bit snipped off the corner. Drizzle in stripes over the cake. Crush the sugar crystal/cubes, a pestle and mortar are best, with half the lime zest into a chunky rubble and scatter over the top of the cake. Sprinkle the rest of the zest on the top. You can add slices of lime as decoration as well if you want.

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And there you have it. A tasty and unusual cake. This one is even better after a day or two in an airtight tin.

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Do get baking and let me know what you think of it 🙂

Is there any recipes you want me to adapt/create and post for you?

Remember: life’s too short to eat bad food!
Xx