Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}
Gluten-Free Sticky Ginger and Whisky Cake with Lime Drizzle is a fiery offering with three types of ginger and infused with a spicy Scotch whisky.
Servings Prep Time
12people 25minutes
Cook Time
45minutes
Servings Prep Time
12people 25minutes
Cook Time
45minutes
Ingredients
  • 100g sweet rice flour
  • 100g teff flour
  • 75g oat flour
  • 25g tapioca flour
  • 1½teaspoons bicarbonate of soda
  • 2teaspoons baking powder
  • 1tablespoon + 1 teaspoon ground ginger
  • 1¼teaspoons ground cinnamon
  • 1¼teaspoons ground mixed spice
  • ½teaspoon salt
  • 150g unsalted butter
  • 150g dark muscovado sugar
  • 150g black treacle
  • 150g golden syrup
  • 300ml whole milk
  • 35ml scotch whisky
  • 80g stem ginger chopped finely4 balls
  • 1 inchpiece fresh gingerpeeled and finely grated
  • 2 eggslightly beaten
Lime Drizzle
  • 150g icing sugar
  • 2 limeszested
  • juice of 1-2 limes
Instructions
  1. Pre-heat oven to 160°C and line and grease a deep 8 inch round cake tin.
  2. Sift together the flours, bicarbonate of soda, baking powder and spices in a large mixing bowl.
  3. Add the butter and rub into the flour mixture until it resembles fine breadcrumbs.
  4. Put the sugar, treacle, syrup and milk into a medium saucepan and heat, gently stirring until the sugar has dissolved but turn off the heat when the mixture reaches just below boiling point.
  5. Add stem ginger and fresh ginger to flour mixture and whisk in until evenly dispersed, then pour in the treacle mix, then the whisky and combine. Finally beat in the eggs.
  6. Pour into the cake tin and bake for 45-50 minutes.
Lime Drizzle
  1. Make the icing by beating together the zest and enough lime juice with the icing sugar until the icing is just pourable.