Ingredients

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

Chai blend

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.

Method

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