lactose free butter, for greasing
4 eggs, separated
125g caster sugar
200g tub lactose free cream
1 tbsp chai spice*
125g gluten free self raising flour
icing sugar, for dusting
5 teaspoons ground cardamom
1/2 teaspoon ground allspice
1 1/2 teaspoons ground Vietnamese cinnamon
1/2 teaspoon ground cloves
1 1/2 teaspoons ground ginger
1/2 teaspoon ground Tellicherry black pepper
1/2 teaspoon freshly ground nutmeg (optional)
*If you are unable to buy a blend, we have included one here.
Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin.
Put the egg yolks into a mixing bowl with the caster sugar and, using an electric whisk, beat for a 1-2 mins until light and creamy.
Stir in the lactose free cream and chai spices. Add the sifted gluten free flour.
In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.
Pour into the tin and bake for 35-40 mins until the cake feels firm to the touch.
Cool in the tin for 5 mins, then turn out and cool completely on a wire rack. Dust with icing sugar and serve.
Recipe adapted from: Good Food