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Ginger Polenta Cake

Ginger gives this gorgeous gluten-free cake a delicious kick. Enjoy it over a cuppa with friends

Ginger Polenta Cake

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 15

Ingredients
  

For the cake

  • 250 g 8oz butter, softened
  • 250 g 8oz dark brown sugar
  • 1 tbsp ground ginger
  • Pinch of salt
  • 4 medium eggs
  • 250 g 8oz fine polenta (cornmeal)
  • 100 g 3½ oz ground almonds
  • 1 level tsp baking powder gluten-free

For the topping

  • 6 pieces stem ginger
  • 2 tbsp ginger syrup from stem ginger jar

Instructions
 

  • Beat the butter, sugar, ginger and salt together until light and fluffy. Beat in the eggs and fold in the polenta, ground almonds and baking powder.
  • Spoon the mixture into a 26 x 16.5cm (10¼ in x 6½ in) traybake tin, lined with baking parchment, and level the surface.
  • Bake in the centre of the oven for 45-60 mins at 170°C (325°F, gas mark 3), or until the cake is a light golden colour and feels just firm to the touch in the centre. Remove from the oven and leave to cool for about 15 minutes.
  • Cut the stem ginger into long strips and scatter over the cake. Spoon the stem-ginger syrup over the top.
  • Leave the cake to cool completely and then cut into squares.

Notes

Love ginger? Fresh, grated ginger will give this cake more of a kick!

Cold Poached Salmon with Ginger

Cold Poached Salmon with Ginger

Cold Poached Salmon with Ginger

Servings 4

Ingredients
  

  • 4 salmon steaks
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 4-5 peppercorns
  • 1/2 cup plain nonfat yogurt
  • 2 tablespoons brown sugar
  • 2 tablespoons nonfat mayo
  • 2 tablespoons green onions finely chopped
  • 2 teaspoons ginger

Instructions
 

  • In large skillet combine wine, water, bay leaf, and peppercorns
  • Heat to boil
  • Add salmon and cover
  • Simmer 5-7 minutes turning once
  • Transfer to plate and refrigerate for 2 hours
  • In a small bowl, combine yogurt, mayo, and green onions.
  • Spoon ginger over fish