Dutch Spice Cake : Egg, Dairy and Nut Free Cake

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.

Ingredients

• 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)

Method

1. Preheat the oven to 160c. Grease a standard 10cm x 15cm loaf tin, and lin the base ith non-stick baking paper.
2. Sift together the flour, spices and salt. Add the sugar. Set aside.
3. Combine the golden syrup and milk and stir. Pour into the dry ingredients and mix well. Spread into the prepared tin.
4. 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.
5. 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!

~ Vicky

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