It’s nearly the end of 2014 and what a year! No better way to celebrate it than with this rich and boozy cake: an ode to tiramisu, which won’t require hours in the kitchen but will make a very special dessert. It’s quite simple: a basic sponge cake, soaked in coffee, sugar and rum, then topped with fluffy whipped cream that has been sweetened with maple syrup. Then put it in the fridge for a little while, serve and try to stop finishing the whole thing. Ingredients For the cake 175g gluten-free self-raising flour 175g brown sugar 175g butter 3 free-range eggs For the coffee and rum syrup 1/2 cup strong coffee 3 tbsp light brown sugar 2 tbsp rum Topping 300ml double cream 2 tbsp maple syrup Method Cake 1. Preheat the oven to 180C/350F. Line and grease a 20x25cm rectangular baking tray. 2. Cream the butter and sugar, until light and pale. 3 Add the eggs and beat well. 4. Fold in the flour, stirring slowly but well to combine all ingredients. 5. Spoon the cake mixture into the baking tray and bake for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Leave to cool on a wire rack for 30 minutes. Coffee and rum syrup 1. Dissolve the sugar in the coffee, then add the rum. 2. Make small holes in the cake with a fork, then add the coffee and rum syrup all over the cake. Topping 1. Whip the cream until it’s firm, then add the maple syrup and whisk until well incorporated 2. Spread the whipped cream over the cake, add some cocoa powder or shaved chocolate, and refrigerate for 10 minutes before serving.