109.Sweet Chestnut Gingercake : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:to make a ½ lb cake

1 egg

3 oz / 75g unsweetened tinned chestnut pureé

2 oz / 50g margarine or butter

3 oz / 75g black treacle

1 oz / 25g golden syrup

1 oz / 25g brown sugar

4 oz / 100g

gluten-free flour mix

½ tsp / 2g bicarbonate of soda

¼ tsp / 1g cream of tartar

1 level tsp or 2g mixed spice

1 level tsp / 2g ground ginger


In a large saucepan, melt together the margarine, treacle, syrupand sugar over a gentle heat and allow to cool.

Beat the chestnut pureé to a smooth pureé with theegg. This is best done in a liquidiser.

Beat the pureé into the cooled mixture.

In a separate bowl, mix all the flours together with the raisingagents and spices.

Fold the flour gently into the cooled mixture and immediately pourthe mixture into a greased 7" sponge tin lined with non-stick baking parchment.


Preheated oven

gas mark 2 300°F 150°C

Bake for 35 to 45 minutes.

Allow to cool for ten minutes before turning out onto wire trayto cool.