Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 8-12

Please feel free to use regular flour instead of rice flour, if you prefer. I used unrefined Demerara sugar (available from most supermarkets nowadays) because it contains some of the nutrient-rich molasses. And not too much. I also mill this same sugar to make icing sugar. If you prefer a sweeter indulgence, feel free to make that ½ cup sugar for the base and ¼ cup icing sugar for the whipped cream. To keep the fructose levels lower, I used rice syrup for the caramel. You can use honey if you prefer. Fresh cream can be used instead of coconut cream. If you are making this an adult-only cake, feel free to drizzle a few tablespoons of coffee or chocolate liqueur over the sponge instead of tea as suggested. You will need a 6-inch round cake tin for this cake.