This delicious gluten-free cake has a warm spicy flavour from its three types of ginger – fresh, crystallised and dried. The flavour improves when the cake is kept for a few days, so it is great as a bake ahead treat.
This recipe is based on the Ginger Butter Cake in Williams-Sonoma “Essentials of baking” p 100.
140g crystallised ginger, minced
80ml Grand Marnier
250g gf flour (40%urid, 40% tapioca, 20% cornmeal)
3 tsp baking powder
2 tsp ground ginger
185g unsalted butter, room temperature
150g icing sugar
1 tbsp golden or agave syrup
4 large eggs, at room temperature
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