I tried yet another cake after a long time. It is almost like a sabbatical from GFCF cooking. With the kids having their summer hols, one is just trying to catch up with them. Any therapy cancelled or rescheduled spells double trouble, as it means more work for me, and I need to find options to keep him engaged. Anyways the recipe is as follows. I had wanted to use cashew milk as a substitute, but as the baking had been scheduled during one of his absences from home, I wanted to make it as quick as possible, in the process forgetting to add milk itself. Phew. It is a wonder, the cake still came out well and Ramam asked for more servings.
. Preheat oven to180 degrees. Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and ghee. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. I just whisked everything in the mixer and poured it into the pan.
Bake for 25 minutes in the preheated oven. Cake is done when it springs back to the touch. It is probably the easiest cake to bake.