This wonderfully warming and moist ginger sponge is iced with sweet vanilla white chocolate with a dash of marc de champagne.
Ginger sponge fingers
Ingredients200g gluten-free self-raising flour 200g golden caster sugar 1tps ginger powder 1tsp bicarbonate of soda 55g vegan margarine 60g chia seed "egg" mixture 40ml golden syrup 240ml warm water |
MethodRub together the sugar, flour, butter, bicarbonate of soda and ginger. Slowly add the wet ingredients in to the dry to form a smooth batter. Bake in silicon finger moulds 160°C for 12 minutes. Remove from the oven and allow to cool slightly. Pop out of the moulds and serve warm. |
White chocolate sauce
Ingredients10ml Grandes Distilleries Peureux Marc de Champagne Goyard 100g Chocolat Madagascar vegan white chocolate 30ml water |
MethodIn a pan boil together the water, vanilla, and Marc de Champagne. Remove from the heat and whisk in the white chocolate. Allow to cool and set up and serve with the warm sponge fingers. |
Recipe courtesy of Thomas Leatherbarrow
