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OPTIONAL EXTRAS
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To make some of the many variations on this cake:.
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- lemon juice and 1 cup of dessicated coconut.
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- 1/2 cup sultanas or currants (or dairy free choc chips!).
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- cocoa to make the chocolate version.
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- sliced apple rings (arranged on the top of the cake batter before you cook it) and cinnamon sugar.
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- chopped dates with powdered ginger, nutmeg, and allspice.
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DIRECTIONS.
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No fancy directions here - just throw everything into a food processor and mix it all together!
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If you are adding any of the optional ingredients, put them in last (especially if it's the dried fruit as you don't want to chop that all up into the mixture).
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Put the mixture into an oiled and floured tin, or a muffin tray, and cook in a moderate oven (180C/360F) for around 15-30 minutes depending on your oven and whether you're doing it as a cake or muffins.
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Carefully turn out on a rack to cool (or while it's hot, you can spread the top of the cake with dairy-free margarine and sprinkle with cinnamon sugar - mmmmmmm!).
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You can ice/frost the cake as desired - if you can tolerate dairy, a lemon cream cheese icing made with big scoop of creamed cheese, lemon juice and icing sugar is lovely!).
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'SHELF-LIFE' / STORAGE.
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Like many things made with gluten free flour, this cake is best eaten quickly which is one of the reason why I usually make muffins and put them in the freezer and just quickly heat in the microwave and serve as needed.
