Just to mix things up a bit I thought I'd share a recipe, as those who have Gluten intolerance will know getting nice home baking is a challenge and add dairy intolerance to the mix things get a lot harder, so here we go, the below should result in a nice moist citrus cake with a slightly toffee'ish crust.
INGREDIENTS:
175g Olivani Spread.
1 tsp Vanilla Essence.
1 3/4 cups raw sugar.
3 Eggs.
2 cups Bakels Gluten Free Flour.
2 tsp Gluten Free Baking Powder.
1 Cup Rice Milk.( or soy )
2 Lemons or small Oranges.
INTO IT!:
Heat oven to 180deg C.
Grease a 20cm cake tin or similar capacity ring tin.
Add Olivani, raw sugar, eggs and vanilla and beat well till mixture is even.
Finely grate the lemons into the mix, then add the juice beat well again.
Add the flour, baking powder and milk and beat mix well.
Once the mixture is even add to tin and bake for ~ 40 minutes or until top of cake is golden and springs back when touched.
Enjoy!.
