Add the oil & water to the dry mix and beat with a spoon or machine paddle for 3-4 minutes or until smooth and it has no lumps.
Spoon the mixture into 1 large loaf tin (or we used a few mini greased loaf tins.)
Cook at 170c (150c fan) gas mark 4, for 15-20 minutes until just firm to touch.
Allow to cool fully before turning out, wrap in cling film and chill for 1hr.
Whilst the cake is chilling, add the eggs, milk, cream, and vanilla into a bowl and whisk well.
Remove the cake from the fridge and cut into thick slices, lay the slices on a shallow tray and pour the egg mixture over and allow to soak in both sides.
Heat the oil and butter in a frying pan until foaming.
Carefully lift the cakes slices out of the egg mixture and fry for 3 minutes on each side until golden.
Plate up and decorate or serve with the fruits, cream, or yoghurt
Duration: 10mins
Ingredients
800g Dr. Oetker Gluten Free Cake Mix
250ml water
64ml vegetable oil
2 large eggs
80ml whole milk
40ml double cream
1 tspn Dr. Oetker Vanilla
2 tbsp veg oil
2 tbsp melted butter
To Decorate
Berries or fruits, compote, whipped cream or Greek yoghurt.
