200g lactose free butter, cut in pieces

300g dark muscovado sugar

2 eggs

50g fresh or frozen root ginger, grated

1 lemon, grated zest

200g gluten free self-raising flour

50g lactose free white chocolate

1 tbsp chopped candied lemon peel, to decorate

Serves - 6


Heat oven to 160C/fan 140C/gas 3. Grease and line a 20cm round cake tin (about 8cm deep) with baking parchment.

Heat the lactose free butter in a small pan until melted, and stir in the sugar. Allow to cool slightly.

Beat in the eggs, ginger and lemon zest. Stir in the gluten free flour.

Spoon into the cake tin, put the tin on a baking sheet (this stops the base browning too much) then bake for about 1¼ hrs, until well risen.

A skewer stuck into the cake should come out with a few moist crumbs sticking to it. Leave it to cool in the tin.

Break the lactose free white chocolate into a non-metallic bowl.

Heat in the microwave, on medium setting, in one minute bursts until melted (or in a bowl over a pan of simmering water).

Remove the cake from the tin and peel off the paper. Trickle the lactose free chocolate over the cake, scatter with the crystallised lemon peel and leave to set before serving.

If well wrapped, the cake keeps for at least a week – it just gets better and better.

Or, wrap the cooled cake in several layers of cling film before decorating, and freeze for up to two months.

Recipe adapted from: Good Food
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