Healthy take on the traditional coffee cake that's gluten free. It uses beaten egg yolks to help raise the cake but remains moist and slightly dense. Not overly sweet and perfect to serve with a cup of tea or coffee. The best thing about this recipe is that it can be altered to suit. I soaked the prunes in water with star anise and cinnamon. The chai tea can be substituted for ceylon tea, coffee, water, milk or even liqueur. Swap the golden syrup for honey, agave or even rice malt syrup. —i.m.