Arrowroot Cake RecipeOrigin: Britain Period: Modern |
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Because of its gelling properties arrowroot can make an excellent substitute for wheat flour. Arrowroot is gliten free and hypoallergenic and is excellent for those intolerant to a whole range of foods. Ingredients:
100g butter 
Arrowroot Cake Preparation:Method:Cream together the butter and sugar until light and fuffy. Lightly-beat the egg yolks and mix a little at a time into the creamed butter, mixing well after each addition. Now fold in the arrowroot. Meanwhile lightly beat the egg yolks and add these to the batter along with the bicarbonate of soda, cream of tartar, cinnamon and milk. Mix to combine then tip into a lined and greased springform cake tin. Place in an oven pre-heated to 150°C and bake for about 20 minutes, or until set and lightly golden. Allow to cool a little then turn onto a wire rack to cool completely. For the frosting fold the chocolate into the whipped cream and spread over the top of the cake. |
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