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Ginger Drizzle Cake
Preparation
20 mins
Makes
1 cake (20 serves)
Low FODMAP serve
1 serve
What you'll need
For the cake
1 ¼ cups Lo-Fo Pantry Plain Flour
1 teaspoon baking powder
2 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon all spice
⅓ cup caster sugar
½ cup lactose free milk
1 eggs
¼ cup golden syrup
⅓ cup olive oil
For the drizzle
1 cup icing sugar
1 orange orange juice
3 thin slices orange segments
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry Plain Flour
Process
Step 1
In a large bowl, combine the flour, baking powder, the spices and the sugar. Add the milk and egg and mix until a very thick batter forms.
Step 2
Put the golden syrup in a small bowl and gently heat in the microwave for about 20 sec. The point here is to make the syrup runnier, but not to make it hot. Add the syrup and olive oil to the batter and mix until a thin batter forms. Pour into the prepared loaf pan.
Step 3
Bake the cake for 45 min – 1 hr hour at 165°C until it’s cooked – a skewer inserted into the cake should come out clean. Remove from oven and leave in the tin for 10 minutes, then turn onto a wire rack until completely cool (that will take at least 1 hour).
Step 4
To ice the cake, make the icing by sifting the icing sugar into a small bowl. Add the orange juice and mix well until you have a smooth and thin icing. Pour over the cooked cake and decorate with orange slices.
Recipe developed by Shelley Judge
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet
Recommended product from Lo-Fo Pantry
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