Date & Ginger Cakes with Brown Sugar Frosting
165g brown sugar
125 Gluten Free plain flour
125g butter, softened
40g almond meal
2 eggs, lightly whisked
1/2 cup pitted dates whole
1/2 cup boiling water
1tsp bi-carb soda
2 pieces crystallized ginger, finely chopped (about 1 heaped tsp or use 1 1/2tsp ground ginger
1tsp ground cinnamon
Chop up the dates into small pieces. Place water, dates and 1/2tsp bi carb in a jug and stir. Allow to sit for 10minutes.
Sift flour and spices into a large bowl. Add remaining dry ingredients. Mix to combine.
Remove the dates from the water mixture and add to flour mix. Leave two tablespoons of liquid in the jug and measure the buttermilk to make 160ml. Add along with all other ingredients to the bowl. Mix on low until combined. Scrape down the sides. Beat for a further 2minutes until the mixture is smooth, date and ginger pieces won`t be, of course.
Scoop mixture into 8-9 large muffin cases and bake at 170Deg Celsius for approximately 18-20 minutes. Remove from oven and allow to cool completely before icing.
Gluten Free Brown Sugar Frosting
120g butter, softened
1/4cup soft brown sugar
1 cup gluten free icing sugar, sifted
2tblspn golden syup
With the whisk attachment beat butter until soft. Scrape down and add brown sugar. Beat for a couple of minutes. Scrape down and add half the icing sugar. Beat for 30seconds or until incorporated. Add golden syrup and remaining icing sugar and beat for 5minutes. Scrape down and if the frosting is too dry add a little milk. Beat again for a few minutes and add milk as needed depending on the consistency you want. This icing was perfect for piping and the brown sugar gives such a wonderfully sweet flavour. This brown sugar frosting would also be perfect with a Gluten Free Chocolate Cake...
Recipe submitted by Jasmine Ann