Posted by Vicky on | May 10, 2011 | 1 Comment
If two children fighting over the remnants of cake batter is any thing to go by, it is safe to say I was pretty happy with the thought of my Dutch Spice Cake now sitting proudly in the oven cooking. This is the first recipe that I have tried from Suzanna Paxton’s Allergy Safe Family Food, and I have to say I am impressed.
It is easy to make, relatively healthy, smells divine whilst baking and reminds me of afternoon teas gone-by with my Grandparents. Lovely. Whilst I was preparing the cake batter, I noticed that it had the elastic solid quality of a bread dough. Indeed this is a cake to be baked in a loaf tin, and its end result is certainly more bread like than cake like! The suggestion of Nuttelex or other spread is a really great one, and I would say a must for this cake. All members of my family really enjoyed it, and the cake is not too sweet so I didn’t feel guilty about us all eating it the next day for breakfast. Delicious.
This recipe is Nut Free, Egg Free, Dairy Free and Vegetarian.
- 2 cups self-raising flour
- 1 teaspoon ground cloves*
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- pinch salt
- ½ cup soft brown sugar
- 1/3 cup golden syrup
- 1 cup warm soy or rice milk
- Nuttelex or dairy free margarine to serve (optional)
- Preheat the oven to 160c. Grease a standard 10cm x 15cm loaf tin, and lin the base ith non-stick baking paper.
- Sift together the flour, spices and salt. Add the sugar. Set aside.
- Combine the golden syrup and milk and stir. Pour into the dry ingredients and mix well. Spread into the prepared tin.
- Bake for one hour or until the skewer inserted into the centre of the cake comes out clean. Cool in the tin on a wire rack.
- When the cake is cold, slice and serve with Nuttelex if desired.
*If you do not have cloves, cinnamon, ginger and nutmeg use three teaspoons of mixed spice instead.
I used the mixed spice as that is what I had it my cupboard, it is what I will keep using for this recipe!