“My Coeliac sister said she tried your crunchy ginger crunch and that it was life changing.”
So there you have it: cake that may change your life (or maybe just your afternoon). Better try it and see.
Crunchy ginger crunch
For the base:
150g brown sugar
160g fine polenta
160g gluten-free flour
1 teaspoon baking powder (check that it’s gluten-free)
2 heaped tablespoons ground ginger
a pinch of salt
Melt the butter and add dry ingredients. Mix to combine and put into lined baking tray. Bake at 180°C for 15 – 20 minutes until golden brown.
For the icing:
2 teaspoons golden syrup
160g icing sugar
2 tablespoons ground ginger
Melt together the golden syrup and butter. Sift in the icing sugar and ground ginger and mix until smooth.
For the topping:
½ cup crystallised ginger, chopped
½ cup pistachios, toasted and chopped
Pour icing onto the base while the icing is still hot. Sprinkle over chopped ginger and nuts and finish with a light sprinkle of sea salt.
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