As promised, here is my recipe for the sticky ginger cake I included in my Post aus Meiner Küche picnic parcel. As it’s name implies, it’s very sticky, and will probably leave you on a major sugar rush, but once you’ve tasted this cake you’ll be baking it again and again. The original recipe for this came from a Sainsbury’s magazine, but I’ve had to some major adjustments to make it gluten free and substitute ingredients not available here in Germany.
- 200ml milk
- 4 tablespoons molasses*
- 100g butter
- 50g gluten free maize flour**
- 200g dark brown sugar, muscovado if you can find it
- 200g gluten free porridge oats
- 4 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 2 heaped teaspoons baking powder
*For the molasses, here in Germany I used Zuckerrübensirup (sugar beet syrup). In the UK you could use treacle.
**You can use plain flour instead of gluten free if you don’t have any allergies.
- Preheat your oven to 180°C.
- In a pan, bring the milk to the boil with the butter and molasses, stirring constantly until everything has melted.
- Sieve the flour and baking powder into a bowl and mix in the sugar, oats and spices.
- Stir the warm ingredients in to the dry ingredients until everything is fully mixed.
- Line a baking tin with grease proof paper and pour in the mixture.
- Bake for 45 -50 minutes then leave to cool completely.
- Lift the cake out of the tin by the edges of the grease proof paper and cut into squares.
- Enjoy with a cup of Earl Grey tea :-)
Don’t worry if the cake is a bit crumbly, it’s meant to be that way. I find that the middle pieces are always a bit more moist than the edge pieces, and are easier to eat with a fork.