This is an incredibly clever syrup cake — it’s gluten free, dairy free and has no added fat (no oil or butter), yet is as moist and delicious as cakes get.
I love this syrup cake! It uses whole fruit boiled until soft and then you blitz it up (skin, pith and all), which gives the cake an amazingly intense mandarin flavour and beautifully moist texture. This cake is perfect for an afternoon treat, birthday cake and is even loved by kids. It keeps well for up to a week in the fridge, can be frozen, and is nice eaten warm or cold. Serve with some unsweetened yoghurt or creme fraiche for extra deliciousness. This recipe is from my second book, Good Food Cook Book which you can purchase here on my site under ‘buy cookbooks’.