Pancake batter

½ cup  Gluten-free Pancake Mix (Bob’s Red Mill)

1  Large egg

500ml  Cold water (approx.)

1 tsp.  Sunflower oil

 Zest of a small lemon

• · Blend and refrigerate for 2 hours

Cake mixture

2  Large eggs

1½ cups   Almond meal

½ cup   Gluten free flour

½ cup  Coconut flour

1 tbs.  Psyllium husk powder

1 tbs.  Flax seed meal

2 tsp.  Mixed baking powders

1 cup  Caster sugar

½ Cup  Dark brown sugar

115 gms.  Softened butter

Zest of ½ a small lemon

500ml   Pancake batter (all)

½ tsp.  Cinnamon spice

¼ tsp.  Cardamon spice

¼ tsp.  Nutmeg spice

1½ cup  Walnut meal

½ cup  Chocolate chips

2 tsp.  Cocoa powder

Topping

¼ cup  Pine nuts

6 tsp.  Coconut sugar

1 tsp.  Cocoa powder

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• Method

• · Preheat the oven to 200°c

• · Line the 8” cake tin with greaseproof parchment

• · In a mixing bowl, whip 2-3 eggs with the caster sugar and dark brown sugar

• · Stir in the softened butter & lemon zest, and lightly whip

• · Incorporate the pancake batter

• · Add the 3 spices, flax seed, and psyllium husk powder

• · Fold in the cocoa powder, almond meal, coconut flour, and G.F. flour

• · Gently fold in the chocolate chips

• · Scoop the cake mixture into the cake tin

• · Level with a spatula, and sprinkle with pine nuts

• · Sprinkle with chocolate powder and coconut sugar

• · Allow to settle for 10 minutes

• · Reduce oven to 180°c and bake for 45 minutes

• · Remove from tin and place on a cooling rack

• · If desired, dust with icing sugar.

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