This is the gluten free version, using gluten free self-raising flour.This is a yummy, moist cake that's very quick and easy, especially if you have a Thermomix! It can be made in a pan on the stove if you don't. Try cooking this in mini muffin tins for a yummy, kid friendly snack.
1. Weigh into bowl and cook at 100 degrees for 3 mins, speed 1:
- 80g Rapadura (or brown sugar)
- 180g raw honey
- 110g water
- 125g butter or coconut oil
2. Add & mix for 10 seconds speed 4:
- 200g spelt flour (wholemeal or plain or mixed) or gluten free SR flour
- 3 tspns baking powder (leave out if using self-raising flour)
- 1/2 tsp bi-carb soda
- 3 tspns ground ginger
- 1/2 tsp ground nutmeg
3. Pour into baking paper-lined cake tin, or small rectangular pan. Bake in moderate oven about 30 mins, or until cooked through. Dust with powdered Rapadura.
1. Weigh into bowl and cook at 100 degrees for 3 mins, speed 1:
- 80g Rapadura (or brown sugar)
- 180g raw honey
- 110g water
- 125g butter or coconut oil
2. Add & mix for 10 seconds speed 4:
- 200g spelt flour (wholemeal or plain or mixed) or gluten free SR flour
- 3 tspns baking powder (leave out if using self-raising flour)
- 1/2 tsp bi-carb soda
- 3 tspns ground ginger
- 1/2 tsp ground nutmeg
3. Pour into baking paper-lined cake tin, or small rectangular pan. Bake in moderate oven about 30 mins, or until cooked through. Dust with powdered Rapadura.
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