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Gluten free tea loaf

Published 17 January, 2008

I've been on a bit of a gluten free baking binge of late - this has always been the domain of the Gluten Free Food Wifie, so I though it was about time I got my head round it.

I found an old recipe for a gluten free tea loaf and tweaked a little, and I think this is a very nice cake indeed. And my gluten-loving friends agree - so it doesn't come across as special needs :)

Gluten free tea loaf recipe

140g gluten free margarine (I use Pure)
170g caster sugar
240ml tea - you can use any flavoured tea - my favourite is a spicy chai style tea which contains cloves and cinammon. Alternatively you could just boil up a few cloves and cinnamon!
260g mixed dried fruit - I use whatever's in the cupboard - pineapple, apple, pear, cranberries, blueberries, apricots (chopped), raisins, sultanas, whatever
200g plain gluten free flour - I use Dove's farm, but I've also used Orgran maize flour and that works just as well
2 tsps gluten free baking powder
Finely grated zest and juice of 1 lemon
1 beaten egg, or equivalent gluten free egg replacer - I use orgran's and it works well
60g rough chopped walnuts
Some brown sugar for sprinkling on the top

25*10cm / 10* 4 inch loaf tin, lightly greased and the base lined with baking parchment so your cake drops out nice and easily.

Preheat your oven to 170C.

Melt the margarine in a pan with the fruit, sugar and tea, bring to the boil and simmer for 5 minutes, stirring every now and then. Set aside to cool. When cool, sift the flour and baking powder into the fruit mixture and mix. Fold in the lemon juice and zest, egg and walnuts.

Pour into your tin, sprinkle with the brown sugar and bake for 50 minutes to 1 1/4 hours - this will depend greatly on your oven - just keep testing every 10 minutes with a skewer. When you take the loaf out, leave to cool for 5 minutes, then turn out onto a rack to finish cooling.

A slice of this tasty, zingy gluten free tea loaf with a cup of tea is a great treat for those of us who don't get cakes that much. (Can I hear a big ahhhhhhhh for the gluten free-ers? ;-)

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