Gluten Free Ginger Cake Squares Filled with Rhubarb Fool
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 3 h. 10 min.
Ready in
Ingredients
for
8
- For the rhubarb fool
- 16 ozs Rhubarb (cut into medium chunks)
- ⅔ cup sugar
- 2 Tbsps water
- 1.333 cups cream (48% fat)
- For the ginger cake
- ¾ cup butter
- 1 cup dark brown sugar
- 1 ½ cups gluten-free self-rising flour
- 1 ½ tsps gluten-free Baking powder
- 2 tsps ground ginger
- 1 pinch ground cloves
- 3 eggs
- 2 Tbsps milk
- To decorate
- 1 cup powdered sugar
- pink, powdered Food coloring
Preparation
Kitchen utensils
1 Tablespoon, 1 Teaspoon, 1 Bowl, 1 großes Sieve, 1 Cutting board, 1 Small knife, 1 Large knife, 1 Paper towel, 1 Parchment paper, 1 Peeler, 1 großer Pot, 1 Wooden spoon, 1 Fine grater, 1 Citrus juicer, 1 Toothpick, 1 Slotted spoon, 1 große rechteckige Casserole dish
Preparation steps
1.
For the rhubarb fool: put the rhubarb in a pan with 4 tablespoons of the sugar and the water. Cook over a low heat for 10-15 minutes until tender. Stir in the remaining sugar and leave to cool completely.
2.
Whisk the cream into soft peaks. Strain the juice from the rhubarb into the cream and whisk until blended and thick. Gently stir in the rhubarb to give a marbled effect. Chill for 2 hours.
3.
For the ginger cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease and line a 30cm x 22 cm|12" x 9" tin with non-stick baking paper.
4.
Put all the cake ingredients into a mixing bowl and whisk or beat well for 2 minutes until well blended. Turn into the tin and smooth the top with a damp palette knife until completely even.
5.
Bake for 30-35 minutes until springy to the touch.
6.
Leave to cool in the tin and then turn out. Remove the lining paper and cool on a wire rack.
7.
Cut the cake into squares. Place a spoonful of rhubarb fool on half the squares and top with another square of ginger cake.
8.
To decorate: put the icing sugar into a small plastic bag or screwtop jar with a little food colouring powder. Seal tightly and shake well until the colour is even. Add more colouring if it is too pale.
9.
Cut a square of card or non-stick baking paper the same size as the cake squares and cut out a heart shape in the centre. Place the template over a cake square and sift over the pink icing sugar. Repeat with the rest of the cake squares.
