Chow's Ginger Cake

As always, I start to make the recipes from the cOven with some trepidation, and this one as much as any – probably because it was an attempt to recreate a particular dessert from a particular restaurant – and one that had been showered with glowing praise.

And I had decided that I was going to attempt to make it gluten-free, as my partner is a bit wheat-intolerant. Plus, since corn syrup is hard to find in Australia, I was going to substitute golden syrup and use whatever molasses I could find. (In the end, I think it may have been blackstrap after all, after the recipe advised not to use that!).

I had intended to cook this earlier in the week, but when we decided to have a lovely dinner at home on Friday night, it seemed the perfect dessert after home-made prawn cutlets, and roast chicken and vegies for main.

It was easy to make, though I found the order of doing some things intriguing. I had to cook it a bit longer than suggested, possibly because of the gluten-free flour, or the fact that my oven is getting old.

And it was delicious. The two types of ginger and other spices made it a bit sharp, set off by the caramel sauce. I didn’t have the energy for making the special cream (nor does my waistline need it either!) We had it with natural yoghurt – which also worked really well!

It was really great. My partner said that he thought it was really lovely too!

And there is more for dessert tonight & tomorrow!