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User Rating: 5 / 5

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This delicious cake is egg and butter-free yet extraordinarily moist and delicate in flavour


For 8 :
  • 225g plain flour
  • 1/2 sachet baking powder
  • 1 heaped tsp cinnamon
  • 1 evel tsp nutmeg
  • 1/2level tsp ground ginger
  • 200g brown sugar
  • 1 20cl carton whole cream
  • 100g milk
  • 1 20cm square cake tin













  1. Line the cake tin.
  2. Preheat oven to 180° (Mk 6)
  3. Mix together the flour, baking powder and spices in a large bowl.
  4. Melt the sugar in hot milk, then add the cream.
  5. Add the flour and mix well till the dough is smooth.
  6. Turn the dough into the tin, level the surface with a spatula and cook for 40 minutes.
  7. Turn out when cool.
  8. Bon appétite




This cake will keep up to 2 days wrapped in baking parchment.