Gluten-free sticky ginger loaf cake
Rich Harris shows you how to make this fantastic gluten-free cake. It's sweet and squidgy in the middle with a cool ginger icing on top.
Recipe - Serves: 10
175g unsalted butter, melted, plus extra for greasing
100g dried pitted dates
3 balls stem ginger, roughly chopped, plus extra to decorate
100ml maple syrup
3 large eggs
200g ground almonds
50g rice flour
1 tsp baking powder
1 tsp ground ginger
For the icing:
50g dried pitted dates, roughly chopped
3 tbsp stem ginger syrup
large pinch ground ginger
125g Philadelphia soft cheese
1 Preheat the oven to 170 ̊c, gas mark 3; grease and line a 900g loaf tin. cover the dates with boiling water; leave for 10 minutes. drain and whizz in a food processor with the butter, ginger and maple syrup until smooth. add the eggs, then whizz to combine. add the dry ingredients and whizz until just combined.
2 Tip into the prepared tin, level out the top and bake for 1 hour, until a skewer inserted into the centre comes out clean. (cover with foil for the last 10 minutes if it browns too fast.) leave to cool completely in the tin.
3 For the icing, soak the dates in 75ml boiling water for 10 minutes, then tip into a blender (ideally a high-speed blender or nutribullet, or use the small bowl of a food processor). add the ginger syrup, ground ginger and a pinch of salt, then blend until smooth; cool completely. using electric beaters, whip the soft cheese briefly, then whip in the date mix. ice the loaf and top with extra stem ginger.
Typical values per serving: