Gingerbread Cake
Grain and gluten free ginger cake goodness.
Ingredients
- 100 g hemp flour/powder
- 4 tbsp raw honey
- 2 pinches salt
- 2 tsp ground ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 2 tsp cinnamon
- 2 large or 3 medium/small organic eggs
- 125 g organic butter
- TOPPING
- 3-4 tbsp raw honey
Instructions
- Mix all the ingredient except the eggs until creamed and then slowly add the eggs. It will be a sticky mixture - add some milk if too dry or an additional egg if using small eggs. Place the sticky and thick mixture in the greased and lined, small glass dish or baking tray (about 20x15cm) and smooth the top. The mixture should be about an inch and quarter in depth before baking.
- Bake at 180c in preheated oven until just firm and it springs back (about 30-35 minutes).
- Then as soon as it out of the oven smoother the top in the raw honey and allow it to sink/melt in.
- Leave to cool and then slice and store in air tight container.
Notes
Please adjust the ginger to suit your preference. This definitely has a ginger kick to it so use less if you want a mellower flavour.
Its really important to not over bake this and to really drench the top of the just out of the oven with raw honey as that will give it added sweetness and stickiness .
Make sure you keep the mixture thick when putting it in a tray as it wont rise lots in the dish/tray.
Its really important to not over bake this and to really drench the top of the just out of the oven with raw honey as that will give it added sweetness and stickiness .
Make sure you keep the mixture thick when putting it in a tray as it wont rise lots in the dish/tray.