Wednesday, 2 November 2011

Grain Free Ginger Cake GF SCD


In the week or two leading up to Bonfire Night we used to eat Parkin Pigs, which were similar to gingerbread men but in the shape of a pig. These are a traditional Yorkshire delicacy! As soon as the parkin pigs were on sale, I used to look forward to eating my Grandma's parkin. Parkin is a ginger cake which originated in the North of England, most likely Yorkshire, my neck of the woods. It's traditionally eaten on Bonfire Night, November 5th. I wanted to try and recreate this scrumptious Parkin and make it suitable for the SCD. My son had created a coffee cake which was quite similar in texture and by altering this recipe slightly, the cake became one which is extremely similar to my Grandma's ginger cake and brings back so many memories for me!

My Grandma often wrote wonderful chatty letters to me. Below is her recipe for gooseberry jam which she included in a letter she wrote while I was still in hospital following the birth of my daughter.



And here is the original recipe for her wonderful sticky Parkin, with drops and splashes of mixture scattered all over it. Her original recipe is egg free and was developed during the war years, I believe.


Ginger Cake GF SCD

½ tblsp fresh ground coffee
120ml boiling water
180g pitted dried dates
3 eggs 
300g ground almonds (almond flour)
120 ml honey
1 tsp bicarbonate of soda
3 heaped tsps (or more) ground ginger (up to 2 tblsps)
1 heaped tsp cinnamon
¼ tsp sea salt


Set the oven to 160°C and line the base of a 20cm square loose based cake tin with baking parchment.



Pour the ground coffee into a cup, add the boiling water and leave to cool.


Pour the dates into a food processor and process until they become a sticky paste.


Strain the coffee through a coffee filter paper then pour on to the dates. Don't worry if a few of the grounds go in too.  Add the honey and process until smooth.


Break the eggs into the bowl and process well.


Measure out the ground almonds, spices, salt and bicarbonate of soda into a bowl.


Mix the dry ingredients together well then tip into the food processor. Process until it becomes a smooth batter. This is fairly thick bit add a little water if you think it is too thick.


Tip into the lined tin and smooth over the top.


Bake for 40 to 45 minutes or until the middle of the cake is firm and springs back when gently pressed.


Store in the fridge, wrapped in baking paper and foil. I hope you enjoy it as much as we do.


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22 comments:

  1. yumm ginger.. i like ginger cakes.. oi usually add some candied ginger too.. one ginger overdose!

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  2. Do you think it would work without the coffee? I can't stand anything coffee :)

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  3. It probably would work without the coffee..it doesn't taste if coffee at all it just adds to the colour and the depth of flavour...

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  4. Your cake looks yummy, and I'm glad you were able to create a version you could eat. It's such a comfort to eat foods that bring back good memories.

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  5. This is a top notch tutorial to make what I bet is a delicious cake. Thanks for sharing this.

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  6. Vicky, your ginger cake looks fantastic. I tried converting my old ginger cake recipe to gluten free but didn't care for my results. I'm going to add your link to my Must-Make-List
    http://wp.me/P1OnhQ-2h
    Cheers
    Laureen

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  7. Thank you Linda! You're welcome Chaya! Laureen, I hope you do get to try it because it really does work!

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  8. How I wish I had seen this recipe BEFORE I ruined my almond flour with a "bad experiment". Saving this one. :) Love gingerbread cake.

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  9. You had me at "fresh ground coffee"! This is an amazing recipe; now I just need to get a food processor... Thanks for linking up to our Flu Fighting Foods blog hop. Tomorrow we're featuring green tea - hope to see you there!

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  10. I can't wait to make this fabulous Ginger Cake, we are going to love it! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great day and come back soon!
    Miz Helen

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  11. Your ginger cake really turned out well. such a pretty cake with complex flavors! Thank you for sharing it with the Hearth and soul Hop.

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  12. This looks ridiculously good. Can't wait to try it.

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  13. Thank you, it is good! Hope you enjoy it!

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  14. Absolutely gorgeous! Ginger anything = love! It's my favorite. Great recipe. Can't wait to try!!

    Hugs,
    --Amber

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  15. HI Vicky! The round up for this month's Go Ahead Honey It's Gluten Free is up! Thanks for your heart warming submission. :)

    http://flipcookbook.com/2012/05/go-ahead-honey-its-gluten-free/

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  16. Thank you Raj! You're welcome! There's some excellent contributions there!

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  17. What lovely letters! As you know, I adore family recipes and family food history so I really enjoyed seeing them. This Ginger Cake sounds terrific. I'm glad I've discovered it in time for Bonfire NIght this year :)

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    1. Thank you April! I really treasure the letters! I'll be making this on Sunday! I can't wait for the celebrations to begin!

      Have a lovely Bonfire Night!

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  18. This looks really good, I'd love a piece with a warm cup of coffee :) ummmm, I can taste it already!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) We had 101 awesome recipes! What a great resource we are creating!! Cindy from vegetarianmamma.com

    The winner of the Domata prize pack will be announced Thursday at the party!

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  19. saw this on GFW today .. looks so easy, healthy and good,. I always love the flavor of ground ginger. Nothing like the taste of ginger and cinnamon Pinning it for later .

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    1. Hi Judee! Thank you! I agree, ginger and cinnamon flavours are so warming and comforting!

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