Ginger Sponge with Lemon Icing
Ingredients
| 50 g brown rice flour |
| 50 g teff flour |
| 40 g sorghum flour |
| 35 g potato starch |
| 25 g tapioca flour |
| 2½ tsp ginger |
| 1 tsp xanthan gum |
| 1 tsp baking powder |
| 1 tsp bicarbonate of soda |
| 200 g muscovado sugar |
| 55 g butter (dairy free) |
| 1 whole egg |
| 2 tbsp golden syrup |
| 240 ml water |
| ⅓ cup ginger (naked) |
| 225 g icing sugar |
| 3 tbsp lemon juice |
Preparation
Read full directions on The Gluten and Dairy Free Bakehouse at https://theglutenanddairyfreebakehouse.com/2013/04/28/ginger-sponge-with-lemon-icing/
