Sticky Ginger Bundt Cake

50 mins

Inspired by Parkin, a syrupy ginger cake traditionally had on Bonfire night in the North of England, this bundt cake is a no less delicious gluten-free and lower FODMAP alternative. Instead of higher FODMAP golden syrup and treacle, I’ve used the sweet syrup from a stem ginger jar to get that unctuous texture, along with ground walnuts, dark brown sugar and olive oil.

To ensure maximum ginger flavour there are four! types of ginger - stem, ground, fresh and crystallised - while cinnamon and garam masala give the cake warmth and a little extra spice.

I love serving this cake topped with a spoonful of yogurt or crème fraiche.

Serves 12

Ingredients

4 medium eggs

220g dark brown sugar

185ml olive oil

4 balls of stem ginger, finely chopped, plus 100g syrup from the jar, divided

60g plain lactose free yogurt

½ teaspoon vanilla extract

275g self raising gluten free flour, plus a little extra to line the bundt tin

100g ground walnuts (or ground almonds)

1/2 teaspoon baking powder

1⁄2 teaspoon sea salt

2 teaspoons ground ginger

1 teaspoon cinnamon

½ teaspoon garam masala

2 teaspoons grated fresh ginger

2 tablespoons chopped crystallised ginger

Method

1. Heat the oven to 180°C, 160°C fan, gas mark 4. Grease a large bundt tin generously with butter and lightly dust the inside with flour, tipping out any excess (a good bang with a wooden spoon helps remove any stubborn bits).

2. In a large bowl, using a hand held electric whisk, or in the bowl of a stand mixer, whisk the eggs and sugar together, until they look thick and creamy. Continue to whisk while you slowly pour in the olive oil, followed by 80g of the ginger syrup, the yogurt and the vanilla extract. Whisk until combined.

3. In a small bowl, toss the finely chopped stem ginger with 2 tablespoons of the flour. This will help prevent it from sinking to the bottom of the cake. Add the ground walnuts and stir to combine.

4. Sift the remaining flour, baking powder, salt, ginger, cinnamon and garam masala over the wet egg and sugar mixture and then gently whisk to combine. Add the grated fresh ginger and the walnut covered stem ginger and whisky lightly once more.

5. Pour the cake batter into your prepared bundt tin. Place in the oven and bake for 45-50 minutes, or until risen, deep golden brown and springy to the touch. A skewer inserted should come out with a few crumbs attached, but no wet batter.

6. Allow the cake to cool in the tin for 10 minutes before tipping out onto a wire rack to cool.

7. Drizzle the reserved 20g of ginger syrup over the cake, allowing it to drip down the grooves. Finish the cake with a few nuggets of crystallised ginger.

Recipe note: If you don’t have a bundt tin, bake the batter in a greased and lined 8 or 9 inch cake tin, filling the tin up until it’s just over 1/2 full. Pour the rest of the batter into a smaller greased and lined cake tin, or into cupcake cases. Check the cakes to see if they’re cooked in the same way as you would the bundt cake, looking at them after 30 minutes in the oven and any cupcakes after 25 minutes.