I finally got my act together last week and not only made this Gluten Free Mini Gingerbread Cake for an early Christmas dinner with my Mother in Law, but I got a photo of it too so I could prove it existed!
The cake tasted divine (I love gingerbread spices) and it was really quick to decorate if you’re time poor like me these days. If you get the chance to bake it please let me know your thoughts.
I have to say over the past 3 months life got the better of me and my blog. I had every intention of sharing a handful of new recipes including Lyla’s epic first birthday cake, but truthfully, I had other priorities. Anyway I am back now and wish you all a very Merry Christmas!
Thank you for stopping by,
The Naughty Dietitian.
- 1¼ cups gluten free plain flour
- 110 g butter, softened
- ⅓ cup brown sugar
- ⅓ cup treacle
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground clove
- 1 egg
- 1 tsp baking soda
- 125 mL boiling water
- 1 egg white
- 1 cup icing sugar
- 1 tsp lemon juice
- 3 sprigs rosemary
Preheat oven to 160°C and line a 6 inch square cake tin with baking paper. Place the baking soda and water in a jug, stir then set aside.
- Using the stand mixer on medium speed, cream the butter and sugar until light and fluffy. Then add the treacle and spices and mix until combined.
Add the water and baking soda mix then fold in the flour. Add the egg and mix until well combined. Transfer the batter to the tin and bake for 45 minutes or until cooked through. Allow cake to cool in the pan then transfer to a cake board/cake stand for icing.
Using the stand mixer on medium speed, beat the egg white until it begins to foam then gradually add the icing sugar and lemon juice and beat until thick and fluffy.
- Pour the icing over the cake and top with cachous and insert 3 sprigs of trimmed rosemary.