250g maple syrup, plus about 2 tbsp extra to glaze

225g unsalted lactose free butter

100g dark muscovado sugar

3 large eggs, beaten

300g gluten free self-raising flour

Serves - 6


Preheat the oven to fan 140C/ conventional 160C/gas 3. Grease and line a 20cm round loosebottomed cake tin.

Cut the lactose free butter into pieces and drop into a medium pan with the maple syrup and sugar.

Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute.

Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.

Beat the eggs into the melted maple syrup mixture using a wooden spoon.

Sift the gluten free flour into a large bowl and pour in the egg and maple syrup mixture, beating until you have a smooth, quite runny batter.

Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed.

A skewer pushed into the centre of the cake should come out clean.

Turn the cake out on a wire rack. Warm 2 tbsp maple syrup in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.

Recipe adapted from: Good Food
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