Mini Vanilla, Ginger, and Buttermilk Loaves

Name: Mini Vanilla, Ginger, and Buttermilk Loaves
Cuisine: British
Ingredients: 1 cup (225 g) butter, at room temperature; 1 cup plus 2 tablespoons (225 g) superfine sugar; 4 free-range eggs; 1½ cups (140 g) ground almonds; 1 cup (125 g) all-purpose gluten-free flour blend; 1 teaspoon gluten-free baking powder; Pinch of salt; ½ teaspoon xanthan gum; 3 tablespoons buttermilk; 1 teaspoon pure vanilla extract; 4 bulbs stem ginger in syrup, finely grated; 1 tablespoon syrup from stem ginger; ¼ cup (60 ml) fresh lemon juice; 1 tablespoon water; Finely grated zest of 1 lemon; Edible small fresh flowers; Confectioners’ sugar, for dusting

Preparation info

Makes
12
mini loaves

Difficulty
Easy

Appears in

Tea at the Palace

By Carolyn Robb

Published 2022

About

This is an amazing cake recipe; no one ever suspects that it is gluten-free. Served “naked” with a simple lemon glaze and no frosting, the cake speaks for itself. It is beautifully moist and the flavors of the vanilla, stem ginger, buttermilk, and lemon together are delectable.

Ingredients

For the Cake

1 cup (225 g) butter, at room temperature
1 cup plus 2

Europe
United Kingdom
Cake
Gluten-free
Vegetarian

Method

To make the cake, preheat the oven to 350°F (180°C). Line twelve 3 x 1¾-inch (8 x 4.5-cm) mini loaf pans with parchment paper. Place the pans on a large sheet pan.

In a large bowl, using a wooden spoon, mix together the butter and superfine sugar until light and creamy. Add the