CHOLOLATE COATED PEACH CAKE

Serves 4-6

(This recipe is free from egg and dairy products)

Ingredients:

- 25dkg wholemeal flour

-10dkg brown sugar 

-10dkg dairy free butter

-1/2 tsp bicarbonate soda

-egg replacement= 1 egg 

-1 tin peach or (6-7 medium grated apple )

 -180g dark chocolate or carob for coating

If you decide to use apple instead of peach then after grating the apples, flavour it with ground cinnamon, no extra sugar needed)

Prepare the egg replacement as stated on the packed.

Place the flour, sugar, bicarbonate soda, egg replacement into a bowl and rub the butter into the ingredients.

Add 1 or 2 tbsp water only if you feel the mixture is too dry.

Divide into two ball.  Roll the first ball out with the rolling pin and place into a greased baking pan. ( the one i use is approx 6.5 inch by 8.5 inch )

Add the fruit evenly then roll out the second ball and cover the fruit with it.

Tips: Use a little flour on the rolling pin and on the board to prevent the pastry from sticking. That makes it easier to roll and also easier to transfer.

Bake in a preheated 170-180 degrees oven for 45-50 minutes. Let it cool. 

Take the whole cake out of the pan by putting a plate on top, turn the pan upside down. If the cake does not fall out of the pan easy, cut it around the edges first then try again. 

Now that you have the cake out , put a serving plate on top and turn it again. Now you have the cake the right way up :)

Finally, break the chocolate or carob into small pieces. Heat a small saucepan full of water over low heat until it just begins to simmer.

Place the chocolate into a glass bowl or a bit bigger saucepan to fit on top of the water. Let the chocolate begin to melt and stir it gently. 

When its all melted pour it evenly over the cake and let it settle.

Ready to serve in one hour. Enjoy :)