This week’s baking project was a near-disaster for me. I was really excited about this recipe – I love the spicy flavor of ginger in baked items. But I made several errors on this one and it came out pretty bad. I decided to go ahead and post it anyway – maybe someone out there will benefit from my mistakes. I’m sure this is a good recipe when followed correctly. All of the mistakes were mine.
The biggest mistake I made was I didn’t read the directions carefully enough and I chose the wrong size cake pan. I used a 1.5-inch deep pan that you would use for a layer cake instead of a 3-inch deep pan. I don’t know what I was thinking! When I put the batter in, it came almost to the top. I should have known it wouldn’t have room to expand. It overflowed the pan while baking and I was really glad I put a cookie sheet under it.
The cake that was left in the pan was moist inside, but really crumbly. I think this might have been because of the changes I made to the recipe. I didn’t have any sweet rice flour (I can’t seem to find this at any of my local stores), so I used two cups of Carol Fenster’s gluten-free flour blend. (1.5 cups sorghum flour, 1.5 cups potato starch and 1 cup tapioca flour) I also had only 1/2 cup of corn syrup, so I made up the difference with some dark molasses. Additionally, I mixed the baking soda in with the other dry ingredients instead of putting it in with the syrup and hot water. I’m not sure what this is supposed to do, but it might have made a difference. Another thing that might have helped my cake was an adjustment for higher altitude. I live at 3600 feet above sea level and cakes sometimes turn out crumbly here if you don’t make adjustments.
The flavor of the cake was very spicy with fresh ginger flavor. Even though the texture wasn’t great, it was still pretty good with some vanilla ice cream. I’m posting the original recipe below without any of my changes. I hope you have better luck if you try this recipe. Be sure to read all of the instructions carefully!
- 1 cup sorghum flour
- 1 cup sweet rice flour
- 2 tsp dried ginger powder
- 1 tsp baking soda
- 3 tsp baking powder
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 35g ginger root, finely grated (1/4 cup = 35g)
- 2 eggs
- 3/4 cup (Beehive) corn syrup (you can replace with light molasses)
- 1/2 cup water
- 1/2 cup dark brown sugar
- 1/2 cup olive oil
Preheat oven to 325°F. Generously butter an 8-inch round, 3-inch high spring form pan. Line bottom with parchment paper and place on baking sheet.
In a bowl mix together sorghum and sweet rice flour, baking powder, cinnamon, ginger powder and ground cloves.
In a small pan stir together boiling water, corn syrup and baking soda until completely dissolved.
Place eggs and sugar in the bowl of an electric mixer, fitted with the paddle attachment. Beat until light, about 3 minutes. Reduce speed to medium low and add olive oil, beating until just combined.
Add grated ginger and mix to combine.
Add flour mixture in 3 additions, alternating with the corn syrup mixture, scraping down as necessary. Batter will be very wet.
Pour batter into prepared pan and transfer to oven. Bake at 320-325°F for 50 minutes.
Let cake cool slightly before removing ring.
Serve warm or cold as it is or with a giant dollop of fresh whipped cream beside each slice.
Recipe from Simple Gluten-free Kitchen. (Sorry I made such a mess of it! I’m sure it’s great if you make it correctly.)
Be yourself. No one can say you’re doing it wrong!