Sunday, 10 January 2016

Fruity Teacake (Gluten Free)

Probably the most boring title for a cake, ever. But there it is.

This is a twist on the traditional teacake - a classic for afternoon tea fans or those who just want to nibble on something sweet alongside a brew.  The list of ingredients may seem daunting, but if you look at the quantity of dry and wet ingredients, you can substitute and play around with things a little:  If you don't have the different types of sugar to hand, then just use 6oz of golden caster.  If you prefer using traditional flour, then forget the almonds and polenta and use self-raising instead, or mix it up.  But remember to retain the quantities.  

6oz (170g) unsalted butter
3oz (85g) of golden caster
2oz (55g) of soft dark brown
1oz (30g) of dark muscovado
3 medium free range eggs
7oz (200g) ground almonds
5oz (150g) fine polenta
2oz (55g) of rolled gluten free oats
150ml of fruit juice (not from concentrate) - I used orange and raspberry
2 tsp rosewater (omit if preferred or if you don't have any it just gives it a nice smell)
1 tsp vanilla extract
8oz (225g) mixed dried fruits - mine includes sultanas, fruit peels and cranberries.

Pre-heat the oven to Gas Mark 5 (170 / 190) and line the base of your tin with baking parchment - you could use one 23" round springform or loose base tin.  Alternatively, you can spread the mixture across several smaller ones, as I did (2 x 4" tins + 1 x 8" tin).

Cream the butter and the sugar together in an electric mixer if you have one, if not, well done - you will probably never have bingo wings.  Whilst that is working away, measure out the dry ingredients - almonds, polenta and oats - into a large bowl, and add the fruit juice.  Stir together for a minute or so, just so things are combined a little.  It will still be very dry.

Crack the eggs into a separate little bowl and lightly whisk with a fork.  Add them, a little at a time, to the creaming butter and sugar.  If the mixture looks like it might curdle, add a spoonful of the dry ingredients (almonds, polenta and oats).  Once all of the egg is added and combined, add the rosewater and vanilla extract and mix until thoroughly combined.

A spoonful at a time, at the dry ingredients to the wet and mix until fully combined, smooth and delicious looking!  Finally, add the dried fruits and mix by hand with a spoon.

Pour the mixture into your tin(s) and place it in the middle of the oven for as long as it takes!  If you are using different sized tins then bake them separately as larger tins will take longer.  The 4" tins took around 25-30mins and the 8" about 40.  So if you had a 23" tin, I'd say check on it after 50mins but it could take an hour.  Skewer test to check!

Serve with some loose leaf tea and a portion of love! xx

No comments:

Post a Comment