These are great egg, nut, soy dairy free cakes and can be gluten free also. Kids and extended families and friends love them.
SHOO FLY cake
2 cups flour in your case combination of rice flour and arrowroot/tapioca flour, 1 cup brown sugar, 1/2 cup nuttelex dairy free margarine. Rub butter into sugar and flour mix until crumbly and reserve 1/2 cup of mix for later. Make a well in mix and add 1/2 cup golden syrup/molasses, 1 cup warm water and 1.5 tsp baking soda . Mix together Place in 23cm square tin(round works well also) bake for 15 mins at 180' then sprinkle reserved crumbs (any earlier and they'll sink) and bake for another 15-20 mins. Deliciously sweet and caramel flavoured.
