Ava Findlay is 9 years old and makes this cake often – it’s pretty easy and tastes yummy. Ava makes hers with Scottish raspberry and Graham’s whipped cream filling.
25 minutes
25 minutes
Easy
10
Heat your oven to 180C/350F/Gas 4.
Grease and line 2 x 18 cm tins – we use Lakeland’s pre-cut circles of baking parchment.
Cream the butter and the sugar together in a bowl until pale and fluffy – we use a mixer for this but when I do it with Daddy he does it with the wooden spoon.
Beat in the eggs gradually.
Stir in the vanilla extract.
Fold in the sifted flour using a big metal spoon and add a little Graham’s milk if you think it needs it to make the batter softer.
Divide the mixture into the two tins and use a spatula to spread it out.
Bake for 20-25 minutes or if you have a hot oven until it’s golden-brown on top (Mummy uses a skewer to tests that it’s not still gooey in the middle).
Take it out of the oven an put it to the side, once cooler take it out of the tin and peel of the baking parchment before you put it on a wire rack.
Once it’s completely cool, you can spread whipped Graham’s whipping cream, with raspberries stirred through it, nice and thickly out toward the edges. When you sandwich the top onto it the cream will sqeeze nicely out to the edges.
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
