Date & Ginger Cakes
Yes, this will be the last time I mention my birthday (for this year anyhow)
It is tradition at work to bring in your own morning tea - which I think is good because
A: you choose it so this generally means you'll like it or
B. you can always buy a few packets of cookies if you aren't up to baking or
C. You bake something Gluten Free that you haven't tried before and have your fellow employees swearing in positive delight! or
D. If you don't like your boss you can make something they don't like - bananas are a no go with my boss.
C. is what I went with this year.
My boss seemed to keep his cake on his desk for most of the day as he was out at meetings. At about 4pm I emailed him:
Eat the cake - it's yummy
. The response:
I am its awesome just about woofed in one gulp! Thank you :-)
So, I hope you enjoy this recipe as much as everyone else did and for those of you that enjoyed this on Tuesday here is the recipe so that YOU can make ME some!
Happy Birthday to Me... Happy Birthday to Me...
Gluten Free Scallywag Date & Ginger Cakes
165g brown sugar
125 Gluten Free plain flour
125g butter, softened
160ml buttermilk
40g almond meal
2 eggs, lightly whisked
85g pitted date, chopped
1/2 cup boiling water
1tsp bi-carb soda
2 pieces crystallized ginger, finely chopped or 1 heaped tsp ground ginger)
1tsp ground cinnamon
1/2tsp nutmeg
Chop up the dates into small pieces. Place water, dates and bi carb in a jug and stir. Allow to sit for 10minutes.
Sift gluten free flour and spices into a large bowl. Add almond meal and sugar and mix to combine.
Remove the dates from the water mixture, leaving two tablespoons of liquid. Add to flour mix. Add buttermilk, the reserved water from dates, eggs and butter to the bowl. Mix on low until combined. Scrape down the sides. Beat for a further 2minutes until the mixture is smooth, date and ginger pieces won't be, of course.
Scoop mixture into 8 large muffin cases and bake at 170Deg C for approximately 20 minutes. Aso works well as a small loaf, I used a 9in x 5in tin and baked at 17degC for 30minutes. Remove from oven and allow to cool.
Gluten Free Golden Syrup Butter cream
125g butter, softened
1tblspn golden syrup
1 1/2 to 2 cup sifted Gluten Free icing sugar
Milk
Beat the butter and syrup together until light and creamy. Slowly add the icing sugar half a cup at a time until desired consistency is reached. Add a tablespoon of milk if you need a bit more
movement
in the butter cream. Ice cakes with a piping bag or with a smooth knife as I did. Top with a thin slice of crystallized ginger.
These cakes last well.I made them on Monday night along with a 12cm cake that took about 28minutes to bake and it is still so beautiful and moist. Lovely served warm with a big scoop of vanilla ice cream.
