Pink Ginger Cake

Our seasonal Pink Ginger Cake showcases the warming, autumn flavours of crystallised ginger and Groobarbs beetroot – they make a great combination!

Our cakes, made with gluten free flour are sandwiched with a cream cheese butter cream and topped with a ginger glaze and crystallised ginger.

Our cakes are only made from seasonal and local products and are free from Ultra Processed Ingredients. They are produced, to order in the Groobarbs Field Kitchen by Kate our baker.

Storage: Please keep the cake in its box in a cool spot.

Ingredients:

Cake:

Fresh Beetroot, Gluten Free Flour (Rice Flour, Potato Starch and Maize Flour), Sugar, Vegetable Oil, Free Range Cheshire Eggs, Crystallised Ginger (Root Ginger & Sugar), Greek Yoghurt (contains milk), Ground Ginger, Mixed Spice, Gluten Free Baking Powder, Xanthan Gum, Bicarbonate of Soda, salt.

Cream Cheese Butter Cream:

Cream Cheese ( milk ), Icing Sugar, Butter, Vanilla Essence.

Decoration:

Crystallised Ginger (Root Ginger and Sugar), Icing Sugar, lime juice, ground ginger, cinnamon

Allergens:

Our Pink Ginger Cake is made with gluten free ingredients. However, it’s made in a kitchen where wheat flour and other ingredients containing gluten are in use.

A diverse range of allergens are used in the Field Kitchen, common allergens used include: cereals containing gluten, eggs, milk, mustard, peanuts tree nuts, fish, sesame and soy.