Читать книгу Cake Angels Text Only: Amazing gluten, wheat and dairy free cakes - Julia Thomas - Страница 14

Being a good little Welsh girl, I had to include this version of the traditional tea loaf. Bara brith literally translates as ‘speckled bread’ and it is wonderful sliced and served warm with a good cuppa.

serves: 10

preparation: 15 minutes + overnight soaking

baking: 1½ to 1¾ hours

cooling: 30 minutes

freeze: Yes

450g (1lb) mixed dried fruits, currants, raisins, sultanas

250g (9oz) soft light brown sugar

300ml (10fl oz) warm black tea

2 tsp ground mixed spice

450g (1lb) wheat- and gluten-free self-raising flour

1 tsp xanthan gum

1 large egg, beaten

equipment

2 x 20cm (8 inch) sandwich tins

* In a large mixing bowl, soak the fruit and sugar overnight in the warm black tea.

* The next day, preheat the oven to 170°C/150°C fan/Gas 3. Grease and line the loaf tin.

* Mix the remaining ingredients into the fruit mixture and beat well to combine.

* Spoon the mixture into the lined loaf tin, levelling the surface with the back of your spoon. Bake for 1½ to 1¾ hours or until a metal skewer inserted into the middle of the cake comes out clean.

* Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to finish cooling.