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By
Poh Ling YeowAbstract
Think those golden baklava-ish flavours, but in a moist cake with sticky, dark caramelised sides.
This is a cake to make if you are usually bad at making cakes. Two pluses: it uses a muffin method (what I call a ‘bung-in-and-stir’), which requires very little to no technique, and is a wonderful gluten-free option.