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This delicious cake is egg and butter-free yet extraordinarily moist and delicate in flavour.
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For 8 :
- 225g plain flour
- 1/2 sachet baking powder
- 1 heaped tsp cinnamon
- 1 evel tsp nutmeg
- 1/2level tsp ground ginger
- 200g brown sugar
- 1 20cl carton whole cream
- 100g milk
- 1 20cm square cake tin
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- Line the cake tin.
- Preheat oven to 180° (Mk 6)
- Mix together the flour, baking powder and spices in a large bowl.
- Melt the sugar in hot milk, then add the cream.
- Add the flour and mix well till the dough is smooth.
- Turn the dough into the tin, level the surface with a spatula and cook for 40 minutes.
- Turn out when cool.
- Bon appétite!
This cake will keep up to 2 days wrapped in baking parchment.
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