I know I’ve been cruel and negligent! I havn’t posted for a while now…forgive me! We all have been extremely busy for the past couple of months , with the Mayfair Mandir Mahotsav.
It’s been bugging me that I havn’t posted. Trust me! Each day that passed I kept thinking of a million different things that I could’ve treated you to!
Today I finally found a bit of quiet time . I’ve been craving a gingery, wintery, spicey cake – the perfect thing to welcome Winter.
A not-so-secret, secret -one life saving ingredient is Ogran Natural Egg Replacer…I don’t know why people avoid using these things. It is such a hit, that it is no longer at exclusive health stores – you can get it right off the shelf at PnP!
1 1/2 cup self raising flour
1 1/2 cup brown sugar
1 1/2 tsp ground ginger
1 tsp cinnamon
3 tsp egg replacer
180g butter (melted)
1/2 cup sour cream
Melt the butter, keep aside to cool slightly.
Sift the flour, ginger and cinnamon.
Add the brown sugar and stir gently to combine.
Make a well in the centre of the dry ingredients, and add the melted butter. Add the egg replacer mixture* and gently combine all ingredients.
Transfer the mixture into a cake tin. Layer and smooth the sour cream all over the cake mixture.
Bake for 40mins at 180 degrees.
Serve warm with a dollop of whipped cream or sour cream!