• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

From The Larder logo

  • Home
  • About
  • Recipes
  • New to Gluten-Free Baking?
  • Subscribe!
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » Gluten-Free Baking » Gluten-Free Cakes » Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

By Georgina Hartley  •  Published December 11, 2017  •  Updated March 25, 2022

  • Share
  • Tweet
  • Yum

This post contains affiliate links. Please read my disclosures.

Jump to Recipe Print Recipe

Sticky Ginger and Whisky Cake with Lime Drizzle is a fiery offering to your afternoon tea. Punchy with stem ginger, fresh ginger and ground ginger and infused with a spicy Scotch whisky this is a lovely warming cake.

cake on cake stand on top of a wooden table this recipe

We haven’t really had proper snow in London for a few years now so had yet to experience a proper snow day together as a family. This morning we had our usual morning wake up call of 5am from Cole who is really throwing himself into the Christmas spirit and joined us in bed with his manic renditions of Rudolph the Red Nosed Reindeer and Jingle Bells.

After a brief glance out of the bedroom window to catch a glimpse of the snow predicted I was disappointed to see a dark morning with only sheets of rain illuminated by the streetlamps. So we went back to bed, trying to convince Cole that it was still sleepytime. He agreed that he was very tired but continued to enthral us with his Christmas playlist for the next forty minutes.

cake on cake stand on top of a wooden table next to slice of cake on plate

During tea and toast in the kitchen the first snowflake started to fall and by the time we had pulled on boots, jumpers, hats and gloves the snow was thickly carpeting the urban landscape. Cole couldn’t get outside fast enough and immediately started rolling up snowballs to throw around the garden and decreed that snow was in fact his new snack of choice.

The speed with which the snow arrived and settled was unbelievable. Just an hour before our street was a normal dank London morning, suddenly it looked like a scene from Frozen.

A close up of cake on a table

Unfortunately our frolics in the snow didn’t last long as I had a market to do. My in-laws were now stuck up in Ely with the snow so we didn’t have a Cole-sitter. Trying to set up a cake stall and warding off a choco-crazy toddler from said cakes is a very special challenge I urge all parents to enjoy.

At least the market was moved inside the school so set up was quick and then Luke whisked Cole away for snow angel antics in the playground.

cake on cake stand on top of a wooden table

By the time I had finished at the market, the snow had turned to that slimy grey sludge which makes you remember why snow isn’t actually as cool as it promises as you slip and curse trying to carry glass cake stands, wooden signage and tables back to the car.

cake on cake stand on top of a wooden table

Thank goodness then that we could come back to the house, light the fire and enjoy a slice of this Sticky Ginger and Whisky Cake with Lime Drizzle that I had saved for us to share. This cake could not be coming to you at a better time.

The three types of ginger used spark a sweet warmth, perfect for cold snowy days, not to mention the soul soothing blanket of scotch whisky nestled within. This cake is one of Luke’s top three of all the cakes on my cake stall. It is ultra moist and the zingy lime icing freshens up the cake and gives the dark depths of the sponge a lovely contrast.

A piece of cake on a plate on top of a wooden table

I do love a good snow day and it was thrilling to be able to enjoy this one with Cole, may every wintry December day be punctuated at the end with this delightfully warming cake.

A little boy that is standing in the snow

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

Georgina Hartley
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.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Cake
Cuisine British
Servings 12 people
Calories 401 kcal

Ingredients
  

  • 100 g sweet rice flour
  • 100 g teff flour
  • 75 g oat flour
  • 25 g tapioca flour
  • 1½ teaspoons bicarbonate of soda
  • 2 teaspoons baking powder
  • 4 teaspoons ground ginger
  • 1¼ teaspoons ground cinnamon
  • 1¼ teaspoons ground mixed spice
  • ½ teaspoon salt
  • 150 g unsalted butter
  • 150 g dark muscovado sugar
  • 150 g black treacle
  • 150 g golden syrup
  • 300 ml whole milk
  • 35 ml scotch whisky
  • 80 g stem ginger chopped finely - 4 balls
  • 1 inch piece fresh ginger - peeled and finely grated
  • 2 eggs - lightly beaten

Lime Drizzle

  • 150 g icing sugar
  • 2 limes - zested
  • juice of 1-2 limes

Instructions
 

  • Pre-heat oven to 160°C and line and grease a deep 8 inch round cake tin.
  • Sift together the flours, bicarbonate of soda, baking powder and spices in a large mixing bowl.
  • Add the butter and rub into the flour mixture until it resembles fine breadcrumbs.
  • 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.
  • 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.
  • Pour into the cake tin and bake for 45-50 minutes.

Lime Drizzle

  • Make the icing by beating together the zest and enough lime juice with the icing sugar until the icing is just pourable.

Nutrition

Calories: 401kcalCarbohydrates: 65gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 56mgSodium: 264mgPotassium: 394mgFiber: 2gSugar: 43gVitamin A: 400IUVitamin C: 3.5mgCalcium: 162mgIron: 3.3mg
Have you tried this recipe?Head to the comment section and let me know what you think!

Reader Interactions

Comments

  1. Fiona says

    February 05, 2022 at 3:47 pm

    I must have done something wrong ! I used the oats that I had turned into flour but the cake was really gummy. I followed the recipe exactly and cooked it for 52 mins in the right sized tin. There were a couple of damp crumbs on the toothpick but I've had disasters with dry cakes before so thought that would be O.K. It was more like a pudding texture than a cake. Help !!

    Reply
    • Georgina Hartley says

      February 05, 2022 at 4:03 pm

      Hi Fiona, can I check - did you just use the oat flour or did you use the whole blend of flours as per the recipe? (with the oat flour being part of that blend?)

      Reply
  2. Fiona says

    February 01, 2022 at 8:01 am

    I would like to try this recipe but I don't have sweet rice flour, can I substitute ? Also do I have to use whisky, could I use anything non alcoholic ? Thanks.

    Reply
    • Georgina Hartley says

      February 01, 2022 at 4:48 pm

      Hi Fiona, you can replace the sweet rice flour with ground almonds or almond flour, if you are okay with nuts. You can omit the whisky and just top up with extra milk to keep the liquid content of the cake the same.

      Reply
      • Fiona says

        February 04, 2022 at 7:43 am

        Sorry Georgina, me again ! Can I use my Bamix mill to turn porridge oats into oat flour for this recipe ?

      • Georgina Hartley says

        February 04, 2022 at 10:17 am

        Yes you can!

  3. Karen Franklin says

    November 19, 2019 at 12:27 pm

    Hi! I really love how this recipe sounds! We’re not a gf house, so I have none of the flours in the recipe , as written. I’d like to swap the 300 g of gf flours for 300 g of plain flour.
    Do you think the swap will work?
    Thanks so much!

    Reply
    • Georgina Hartley says

      November 19, 2019 at 2:40 pm

      Hi Karen, I'm pretty sure the swap would work. However, I haven't tried the recipe with plain flour so I can't guarantee the results.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business but am mostly kept busy with my 2 cats, 1 dog, 1 husband, 2 gorgeous sons and twin baby girls.

Read More

Get Your FREE Quickstart
Guide

Your email address will only be used to send you your Quick Start Guide and From The Larder newsletters which you can unsubscribe from at any time.

Latest Recipes

  • Gluten-Free Pizza Dough {with yeast}
  • 20 Favourite Gluten-Free Oat Recipes
  • The Ultimate Guide to Green Banana Flour
  • Gluten-Free Blueberry Banana Muffins {vegan, sugar-free, oil free}

Featured In

  • Privacy Policy

Footer

About

About Me
Privacy Policy
Affiliate Disclosure

Newsletter

Subscribe!

Contact

Contact Me


↑ back to top

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 · FROM THE LARDER

  • Pinterest
  • Facebook
  • Twitter
  • Yummly