I make - Fresh Ginger Cake

Fresh Ginger Cake

- 220 g gluten-free flour
- 20 g ground almond (optional)
- 1/2 tsp mixed spice
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 1/2 baking soda
- 1/2 baking powder
- 1/2 cup brown sugar (100 g)
- 1/2 cup molasses
- 1/2 cup hot water
- 60 g butter
- 100 g fresh ginger, coarsely grated
- 1 egg, beaten

Preheat the oven to 180C. Grease and line a 20x20cm metal tin.

In a large and microwavable jug, combine molasses, hot water and butter. Microwave 1 min until the mixture is heated and butter is almost melted completely. You can use a milk pan and warm the mixture on the stovetop too.

Place the brown sugar in a large bowl and pour in the liquid mixture. Stir to mix the liquid mixture thoroughly until no visible sugar granules and molasses completely dissolved. Let the mixture cool until it is no warmer than your body temperature. Stir in the beaten egg. Place the remaining dry ingredients on top (flour, ground almond, mixed spice, salt, xanthan gum, baking soda and baking powder). Stir everything to combine. It is a loose batter. Pour into the prepared tin.

Bake the cake at 180C for 22-25 minutes, until it passes the toothpick test. Cool completely before serving.