1½ tbsp. cold water (20ml)
1/3 cup lactose free milk (80ml)
1 cup. Orgran Gluten Free Self-Raising Flour (150g)
½ cup caster sugar (110g)
2 tsp cinnamon powder
1 tsp. Orgran No Egg (3g) or 1 free range egg
½ tsp. vanilla essence
80 grams lactose free butter
For the topping
2 tbsp cinnamon suage
Preheat oven to 180ºC (350ºF). Grease 20cm round cake tin.
Beat the lactose free butter, caster sugar, cinnamon and vanilla with an electric beater until pale and creamy.
In a separate bowl, beat No Egg with 20ml water until fluffy and then add to butter/sugar mixture.
Beat until well combined. Stir in half the flour, then all of the milk and then the rest of the flour.
Spoon the mixture into the prepared tin and smooth surface with the back of a spoon.
Bake in preheated oven for 25 minutes or until golden.
Leave cake in tin for 5 minutes before turning onto a wire rack. Brush top of cake with melted lactose free butter and top with cinnamon sugar.
Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.
Recipe adapted from: Good Food