Читать книгу Cake Angels Text Only: Amazing gluten, wheat and dairy free cakes - Julia Thomas - Страница 10

‘Yum,’ my son Charlie said the first time he had a slice of this loaf, and I quite agree. For a very simple recipe, the addition of golden syrup makes this a wonderfully rich and flavoursome loaf with a soft and pillowy texture.

serves: 8 to 10

preparation: 20 minutes

baking: 55 minutes

cooling: 30 minutes

freeze: Yes

100g (3½oz) dairy-free spread

50g (2oz) soft dark brown sugar

4 large eggs, beaten

225g (8oz) wheat- and gluten-free self-raising flour

1 tsp xanthan gum

4 ripe bananas, mashed

4 tbsp golden syrup

50g (2oz) pecan nuts, chopped

equipment

900g (2lb) loaf tin

* Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line the base and the sides of the loaf tin.

* In a large mixing bowl, use a hand-held electric mixer on a high speed setting to cream the dairy-free spread and sugar together for about 3 minutes until light and fluffy.

* Gradually add the beaten eggs on a medium speed setting. Don’t worry if the mixture curdles slightly; you can turn the mixer setting up to high for a few seconds and the mixture will become smooth again.

* Sift the flour and xanthan gum into the mixture. Slowly fold in using a large metal spoon so you don’t knock the air out. Slowly fold in the banana, golden syrup and the chopped pecan nuts until well combined.

* Spoon the mixture into the prepared tin, levelling the surface with the back of a dessert spoon.

* Bake for 50 to 55 minutes. Remove the cake from the oven, checking the loaf is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean, the cake is baked. Cool in the tin for 10 minutes before turning out onto a metal cooling rack to completely cool.

tip: Don’t be tempted to mix all the ingredients together at once, or the texture of the baked cake will be rubbery and dry.