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5 or 6
Medium
By Naomi Duguid
Published 2012
Because this cake is tender and a little fragile (no eggs to help it firm up), I make it in a small pan, so that slices are easier to handle. I bake the cake in a cast-iron skillet, but you can also use a cake pan or even a pie plate. The taste is very light and clean. Include a few golden raisins if you like and/or top this with slivered almonds. This is a very handy cake if you are serving pure (non-egg-eating) vegetarians or vegans (use oil rather than butter for vegans).
I serve