100g lactose free butter, room temperature, cut in pieces
finely grated zest 1 orange
1 tsp ground ginger
85g stem ginger in syrup (from a jar), roughly chopped
1 tsp bicarbonate of soda
284ml carton lactose free cream
1 egg, beaten
Lactose free cream
fresh orange segments
ginger syrup from the jar
Heat oven to 180C/fan 160C/gas 4. Butter a 23cm-round ring tin. Combine the gluten free flour, muscovado sugar and lactose free butter in a bowl, then rub in with your fingers until crumbly and completely blended. Stir in the grated orange zest and ground ginger.
Scatter half the chopped stem ginger into the bottom of the ring tin. Measure out 100g/4oz of the crumb mix and spoon it into the tin over the nuts. Stir the bicarbonate of soda into the rest of the crumb mixture.
Mix the lactose free cream and egg together, then stir it into the remaining crumb mixture. The mixture will be very soft. Pour this batter over the crumbs (it will come quite high in the tin).
Bake for 35-40 mins or until risen and a skewer inserted in the centre comes out clean. Let the cake sit for 10 mins, then take it out of the tin and leave to cool on a wire rack.
Cool the cake completely, then wrap it in foil and freeze for up to 2 months. When ready to use, thaw for about 2 hrs at room temperature.
Serve in slim slices with dollops of lactose free cream, orange segments and a drizzle of syrup from the jar of stem ginger.