Going to eat delicious homemade Indian food at a friend's place. Obviously, a good guest brings dessert. What does a good guest do when one of host's children has a severe egg allergy? Go to the 'Allergy-Free Baking' section of AWW, of course!
Ingredients:
185g butter, chopped coarsely
¾ cup (180ml) golden syrup
½ cup (100g) firmly packed brown sugar
¾ cup (180ml) water
2 ¼ cups (335g) plain flour
1 ½ tsp bicarb soda
1 ½ tbsp ground ginger
1 ½ tsp mixed spice
¼ tsp ground clove
Method:
1. Preheat oven to 180C/160C fan-forced. Grease 23cm square slab cake pan; line base with baking paper
2. Stir butter, golden syrup, sugar and water in medium saucepan over heat without boiling, until butter is melted; cool 10 minutes.
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| My new 23cm tin. It's so amazing. It has a removable base. |
Stir in sifted flour, soda and spices. Pour mixture into pan.
This whole stirring-flour-into-liquid idea was a bit of a disaster. Stir the liquid into the flour with a whisk, instead.
3. Bake cake about 40 mins. Stand cake in pan 5 mins. Turn top-side up onto wire rack to cool.
Check the cake after about 30 mins, as mine didn't take the full 40 to cook.
Verdict: Not the best cake for kids, as the flavours are warm and spicy and a little rich. But the cooking legend who made our dinner was impressed, so that's enough for me!
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