Gluten-Free Sierra Leonean Ginger Cake #EattheWorld

This month the Eat the World bloggers are traveling by tabletop to Sierra Leone. Read more about the Eat the World project here.

About Sierra Leone

I ran out of time and needed to get this posted. But circle back to read more about this country later today! Apologies.

Today the group is small but mighty. Wendy of A Day in the Life on the Farm was going to participate, but her recipe flopped and she didn't have time to re-do it or pick another. That happens!

• Ginger Beer by Amy's Cooking Adventures

• Gluten-Free Sierra Leonean Ginger Cake by Culinary Cam (you're here)

• Suya, Grilled Beef Skewers by Sneha's Recipe

Gluten-Free Sierra Leonean Ginger Cake

This cake is not traditionally gluten-free, but most of my baking has gone that way so that my husband can enjoy the goodies as well. This isn't necessarily a traditional recipe as I took many liberties, including adding ever more ginger flavor in the form of ginger syrup and doubling the ginger powder I read about. Also the drizzled glaze is my own addition for even more ginger. Can you tell I love ginger?

Ingredients

Cake

• 1-1/4 cups gluten-free flour (I use Bob's Red Mill 1-to-1 Baking Flour)

• 1-inch knob fresh ginger, grated

• 1/2 cup (1 stick) butter

• 2 medium eggs

• 1/4 cup milk

• 1/4 cup ginger juice

• 1/2 cup light brown sugar

• 1/4 cup ginger syrup

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• 2 teaspoons ground ginger

• 1/2 teaspoon ground cinnamon

• 1/4 teaspon ground cardamom

• 1/2 teaspoon ground nutmeg

Drizzle

• 1 cup powdered sugar

• 1 to 2 teaspoons ginger juice

Procedure

Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper and set aside.

Cream the butter and sugar until lightened and fluffy. Beat in the wet ingredients until well-combined, then fold int he dry ingredients. Turn the batter into the prepared pan and bake for 45 to 50 minutes - until the top pops back when pressed lightly or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes, then invert onto a cooling rack until completely cooled. Make the drizzle in the meantime.

Place the powdered sugar in a small mixing bowl. Add in enough ginger juice to make a glaze. Drizzle over the cooled cake. Let the glaze set before slicing.

This cake tastes even better the following day...kinda like gingerbread.