Tilly T – Food & Me – The allergy friendly blog for kids (and grown ups)

Ingredients;

380g GF self raising Flour

160g Finely chopped hazelnuts

4tsp Ginger

2tsp Baking powder

1tsp Bicarb

Pinch of salt

2 Eggs

130ml Almond milk ( or other DF milk)

160g Golden syrup

160g Demerara sugar

Enough sliced bullace to cover the top of the cake

1tsp Sugar to dust the top of the cake

Method:

Prepare two cake tins by drawing around the tin on to baking paper. Cut out the circles and place them in to the bottom of the tins.

Mix together Flour, Hazelnuts, Baking powder, bicarb and Salt

Add 2 eggs and mix

Add Almond milk, golden syrup and Sugar and mix again

Pour the mixture in to the two prepared tins

Place sliced Bullace on top of the mixture as decoration and then sprinkle sugar across the top to finish.

place in the oven at 180c for 40minutes

ENJOY!

Tilly T recommendation – Enjoy with DF cream or DF ice cream