Читать книгу Cake Angels Text Only: Amazing gluten, wheat and dairy free cakes - Julia Thomas - Страница 12

I am always telling people that cake is good for you – it’s the happy part of ‘happy and healthy’. That might not be completely true, but this rustic tea-time treat is packed full of antioxidants and vitamin C and is totally delish.

serves: 8 to 10

preparation: 20 minutes

baking: 2 hours

cooling: 50 minutes

freeze: Yes

325g (11½oz) wheat- and gluten-free self-raising flour

1 tsp xanthan gum

1 tsp ground mixed spice

Pinch of salt

225g (8oz) dairy-free spread

160g (5½oz) caster sugar

225g (8oz) blueberries

450g (1lb) cooking apples, peeled, cored and grated

3 large eggs, beaten

6 sugar cubes, crushed

equipment

2 x 20cm (8 inch) sandwich tins

* Preheat the oven to 180°C/160°C fan/Gas 4. Grease the cake tin and line the base and sides with baking parchment.

* Sift the flour, xanthan gum, mixed spice and salt into a large mixing bowl. Rub in the dairy-free spread until the mixture resembles fine breadcrumbs. Stir in the sugar, blueberries and apple. Add the beaten eggs and mix evenly.

* Spoon the mixture into the cake tin, smoothing the mixture evenly to the edge. Sprinkle the crushed sugar cubes evenly over the top of the mixture.

* Bake for 1½ to 2 hours or until a metal skewer inserted into the middle of the cake comes out clean. If the cake isn’t ready, pop it back into the oven for a few more minutes.

* Remove the baked cake from the oven and leave to cool in the tin for 30 minutes, then turn out of the tin and finish cooling on a metal cooling rack.

tip: If you aren’t that keen on blueberries or you haven’t any to hand, substitute them with sultanas for an equally delicious tea-time treat.