Wheat-Free Carob Cake
|Soya flour||1 Ounce (25 Gram)|
|Cane sugar||3 Ounce (50 Gram, Raw)|
|Dried pectin||1 1⁄2|
|Wheat free carob powder||1 Ounce (25 Gram)|
|Brown rice||4 Ounce, ground (100 Gram)|
|Yellow split pea flour||3⁄4 Ounce (20 Gram)|
|Nuts||1 Ounce, finely ground (25 Gram)|
|Wheat free and milk free baking powder||2 Teaspoon (Heaped, Special)|
|Orange juice||1⁄4 Pint (150 Milliliter)|
|Apple||3 Ounce, finely grated (75 Gram)|
|Sunflower oil||2 Tablespoon|
Preheat oven at 400°F/200°C (Gas Mark 6).
Put all the ingredients into a bowl and mix to a cream.
Grease a tin size 7 1/4 x3 1/2 x2 1/4 in. (185 x 90 x 60mm).
Use milk-free margarine or sunflower oil.
Flour with ground rice.
Spoon in the mixture and flatten with a knife.
Bake on the top shelf for about 45 to 50 minutes.
Turn out on to a wire rack to cool.
When quite cold, store in a sealed plastic bag.
Eat within 2 or 3 days.