Wednesday, 18 September 2013

Fruity Teacake

Dairy, Soya, Wheat and Gluten free, no corn and could be egg free with egg replacer or alternative substitute.

This is really easy to make and tastes delicious. I substituted the figs and prunes for chopped dried apricots, the sultanas for raisins as a variation today.

Ingredients
150ml hot black tea made with two tea bags
200g (7oz) sultanas
75g (3oz) ready-to-eat dried figs, chopped
75g (3oz) ready-to-eat prunes, chopped
125g (4oz) muscovado sugar (does work with other sugar but the taste is best with this)
2 medium eggs, beaten (would be great with banana and a little egg replacer)
225g (8oz) gluten free flour (I have used Juvela harvest mix for this too as well as Dove's Farm)
2tsp gluten free baking powder
2tsp mixed spice

Method
Pour the tea into a bowl and add the dried fruit. Soak for 30 minutes

Preheat the oven to 180C and oil a 2lb loaf tin (or use a tin liner as I did!)

Beat the sugar and eggs together until pale and slightly thickened.
Add the flour, baking powder, spice and soaked fruit and tea then mix together well.
Spoon the mixture into the prepared tin and level the surface.

Bake on the middle shelf for 45-60 minutes (mine took 50!) Check it's ready by inserting a skewer or thin knife and if it comes out clean, it's cooked through. Leave to cook.

Delicious sliced and served with Pure Sunflower Marge!


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