Author Notes: Healthy take on the traditional coffee cake that’s gluten free. It uses beaten egg yolks to help raise the cake but remains moist and slightly dense. Not overly sweet and perfect to serve with a cup of tea or coffee. The best thing about this recipe is that it can be altered to suit. I soaked the prunes in water with star anise and cinnamon. The chai tea can be substituted for ceylon tea, coffee, water, milk or even liqueur. Swap the golden syrup for honey, agave or even rice malt syrup. —i.m.
cup besan flour
teaspoons baking powder (gluten free)
cup golden syrup or any liquid sweetner
tablespoons chai tea, water or milk
- Preheat the oven to 180C fan-forced. Grease a 20cm baking tin.
- Beat the egg yolks till they are pale and fluffy. Add the prunes in and beat till they’re mostly broken up.
- Mix the baking powder and besan flour together.
- Gently fold the liquid and flour mixtures into the egg yolk mix alternating between the two until just combined.
- Pour into greased tin and bake for 35-45 minutes. Allow to cool slightly and turn out. Eat warm with a cup of coffee or cold. Keeps well in the fridge.
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