We’ve had an interesting time with wild weather in South East Queensland due to an ex-cyclone whipping through here. We had riverfront views for a few days and lost power, but thankfully were not flooded. Now that the power is back and the floods have receeded it’s time to bring out an old favourite. When I was a matron of honour for my friend’s wedding some years back, at the bridal shower we all contributed a recipe for the bride. This was one from a mutual friend and it was easy to make gluten-free.
200 g brown sugar
375 g self-raising gluten-free flour*
150 g Nuttlex or other dairy-free margarine (or butter if you can have dairy)
1/2 teaspoon bicarbonate of soda (baking soda)
1 teaspoon ground nutmeg
80 ml water mixed with 2 teaspoons of Orgran No Egg (egg replacer)
125 ml rice milk (or dairy milk for non-dairy-free)
150 g chopped walnuts
1. Mix brown sugar together with flour and add the margarine. Process in a food processor until the mixture looks like fine breadcrumbs. If you don’t have a food processor, rub the margarine in with fingertips.
2. Press 230 g of this mixture into a greased and lined 22 cm springform tin.
3. Stir the baking soda and nutmug through the remaining flour mixture.
4. Make a well in the centre and add the milk and egg replacement mix. Stir gently to combine then pour over the base.
5. Sprinkle with the walnuts and bake at 160 C fan forced (180 C/350 F conventional oven) until a skewer inserted in the centre comes out clean. Mine took 40 minutes.
5. Cool in the tin and serve at room temperature.
This cake is best eaten the day it is made. It will be okay the next day, though slightly drier, but don’t keep it after that.
* I was out of self-raising GF flour today but used plain (all purpose) flour and added in 5 teaspoons of GF baking powder.