150 grams g/f plain flour

110 grams custard powder

70 grams cornflour

6 eggs

180 grams sugar

1 cup oil (230 ml)

2.0 tsp baking powder

1 tsp baking soda

2 tbsp cocoa powder

1 packet g/f angel delight chocolate flavour

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Method:

1. Preheat oven to 190 `C

2. Beat eggs with sugar for 3-4 minutes

3. Add custard powder

4. Add g/f flour, baking powder, baking soda, oil

5. Mix all together

6. Divide mix in two different bowls

7.Add two tbsp cocoa powder to one bowl, another left white

8.Pour the dough into the centre of the baking tray alternately: white and dark

9. Place whole or sliced fruits on top (I have used blackberries, so whole fruit).

10. Bake 40 minutes in 190`C

11. When the cake is ready cool it down

You can serve like this with just a sprinkle of icing sugar or make more wow with one easy step...

• Prepare Angel Delight according to the recipe and spread on top of cold cake ( for dairy- free use vegan whipped cream with grated vegan chocolate flakes on top)
• Let it set in the fridge for a couple of hours

The miracle about this cake is that the next day is moister and the day after is STILL moist

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