Butterscotch Krimpet-style Snack Cake

Butterscotch Krimpet-style Snack Cake

(brown rice flour) SERVES 1


I had a difficult time locating the flavoring for this snack cake, until I found
LorAnn flavoring oils at the pharmacy counter! How strange is that? LorAnn
flavoring oils are also available online (see the Appendix). I hope you
enjoy this gluten-free version of my very favorite snacking cake!
1 egg
1½ teaspoons canola oil
2 teaspoons brown rice flour
½ teaspoon baking powder
1 tablespoon sugar
¼ teaspoon water
2 drops LorAnn butterscotch flavor oil

ICING:
3 tablespoons confectioner’s sugar
1 teaspoon shortening
2 drops LorAnn butterscotch flavor oil
¾ teaspoon milk

Baked in: 2-cup square ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until nearly uniform in color.
2. Add remaining ingredients and mix well to fully combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 1 minute and 45 seconds. Cake will rise and then settle during baking.
6. Gently remove from dish and cool.
7. Combine all icing ingredients in small cup and beat until smooth.
8. Spread over top of snack cake.
9. Cut cake into thirds to form three krimpets.