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Add the butter, dark brown sugar, black treacle and golden syrup to a saucepan. Heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved. Do not allow the mixture to boil.
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Place the gluten free oats in a blender or food processor and blitz until they form a coarse powder.
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Pour the ground gluten free oats into a large bowl along with the gluten free self raising flour, ground almonds, mixed spice and ginger, mix well with a wooden spoon
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Once the treacle mix has sufficiently cooled, warm to the touch is ok (we don't want it to cook the eggs in the next step so it should be cooled enough to stop that from happening), pour into the oat and flour mix and beat together well.
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Using the wooden spoon again, beat in the two eggs and milk,
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Grease a 8in square cake pan and pour in the cake mixture, place in an oven preheated to gas mark 2/160c and cook 50 mins to 1 hour, but keep and eye on it as it overcooks and dries out very quickly.
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Remove from the oven and allow to cool for 10 mins before turning out onto a cooling rack. Ideally, wrap in baking parchment and store in an air tight container for 3-5 days, this will help the flavours develop and a sticky top to form. You can cut without resting but it's much better if you can be patient long enough.
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Once the cake has rested, cut into 12 pieces and enjoy.
This recipe was first seen on my 2017 calendar.
