Ginger Loaf with Ice-cream
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
1
- Ingredients
- 1 cup butter
- 1 cup light brown sugar
- 1 Tbsp Ginger powder
- 1 pinch salt
- 4 eggs
- 1 ½ cups fine Polenta
- ¾ cup Almond flour
- 1 tsp gluten-free Baking powder
- To serve
- Vanilla ice cream
- Caramel
Preparation steps
1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Line a 26cm x 16.5cm| 10¼" x 6½" baking tin with non-stick baking paper.
2.
Beat together the butter, sugar, ginger and salt in a mixing bowl until light and fluffy.
3.
Beat in the eggs until blended. Gently stir in the polenta, ground almonds and baking powder.
4.
Spoon into the tin and level the surface.
5.
Bake for 45-60 minutes until light golden and just firm to the touch in the centre. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
6.
Cut into slices and serve with vanilla ice cream and caramel sticks.
