Proof, if any were needed, that cake doesn't require lashings of buttercream to make it special: this ginger sponge with rhubarb topping and fiery ginger syrup tastes much more than the sum of its parts. Delightful washed down with a nice cup of tea.
Rhubarb, gluten-free self-raising flour blend (rice, potato, tapioca, maize, buckwheat; mono-calcium phosphate, sodium bicarbonate, xanthan gum), sour cream (milk), Fairtrade light brown sugar, free-range whole eggs, salted butter (milk), ground ginger.
Caster sugar, water, ground ginger.
Fairtrade dark chocolate (cocoa mass, sugar, fat-reduced cocoa powder, emulsifier: soya lecithin, natural vanilla flavouring).
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