This cake is a sentimental favourite.
We were in the middle of outback Queensland on an Australian Age of Dinosaurs dinosaur dig, out Winton way and she grabbed a magazine on the table in the shearers’ quarters and said, “see this recipe, it will be easy to convert to gluten free, it doesn’t have much flour and it has the extra moisture from the creme fraiche and use extra large eggs.” She was right and it has been a winner. She talked me through a few more tips, forwarded to me a few tried and true recipes and gave me the confidence to get back to baking.
This cake is meant to be baked in a loaf pan but I find that muffin cakes are more durable for lunch boxes.
If I am making it for a special occasion, I will put a cream cheese and icing sugar mixture on top with sprinkles or a raspberry also works well.
100 g unsalted butter, chopped
1 cup brown sugar, firmly packed
1/3 cup cocoa powder, sifted
1/2 tsp bicarb soda
1 1/4 cups GF self raising flour
200 ml creme fraiche
1 tablespoon finely grated orange rind
Line 12 – 14 muffin tins with paper cases.
Add sugar, cocoa and soda.
Whisk until combined.
Transfer to a large bowl and cool.
Whisk in eggs until smooth.
Add flour, orange rind and creme fraiche.
Whisk until well combined.
Pour into cases and cook in a moderately slow oven (160 degrees C) for about 18 – 20 minutes.