Polenta Ginger Cake
Wheat, gluten, corn, soya & nut free; can be dairy free


The polenta gives this gingerbread a lovely nutty texture.

100ml butter or dairy-free spread - we used PURE
100g molasses or dark molasses sugar
50g agave syrup, dark if possible
3 medium eggs
2 heaped tsp ground ginger
1/2 level tsp ground nutmeg
50g fat raisins
250g polenta
100ml ginger tea or apple juice

Heat the oven to 180C/350F/Gas Mark 4.
Gently melt the butter or spread in a pan with the molasses and agave syrup. Take off the heat and cool slightly.
Beat the eggs lightly into the mixture.
Mix the ginger, nutmeg and raisins into the polenta and then stir into the butter and syrups along with the ginger tea or apple juice.
Line a small loaf tin with greased greaseproof paper and pour in the mixture. Bake for 35-40 minutes or until a skewer comes out clean.
Remove from the tin and allow to cool on a rack before slicing.

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