200g lactose free butter, plus extra for the tin
200g dark muscovado sugar
100g black treacle
100g golden syrup
2 large eggs, beaten
300ml lactose free milk
350g gluten free self raising flour
2 tsp ground ginger
2 tsp gluten free baking powder
For the frosting
175ml lactose free double cream
175g golden caster sugar
Heat oven to 160C/140C fan/gas 3. Butter and line a 23cm round cake tin. Put the lactose free butter, sugar, treacle and syrup in a large pan and gently heat, stirring until the lactose free butter has melted and the mixture is smooth. Remove from the heat and cool for 10 mins.
Stir in the eggs and lactose free milk, then sift in the gluten free flour, ginger and baking powder. Mix well, then pour into the prepared tin.
Bake for 50 mins-1 hr until the cake is firm to the touch and springs back when pressed in the centre. Cool in the tin for 15 mins, then turn out, peel off the paper and cool on a wire rack.
Put the frosting ingredients in a small pan over a medium heat and stir until the lactose free butter has melted and the mixture is smooth.
Increase the heat and boil hard for 3-4 mins, stirring occasionally; at this stage the frosting should look like runny custard.
Pour into a bowl and leave to cool for 30 mins. Beat with an electric whisk until thick and spreadable. Spread over the cooled cake then serve.
Recipe adapted from: Good Food
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