150 g dairy free spread
2/3 cup (150 g) 5 oz muscovado sugar
2 free range/organic medium eggs, beaten
4 tbsp black treacle (molasses)
2 teabags
2/3 cup (150 ml) 1/4 pt boiling water
100 g raisins
3/4 cup (125 g) rice flour
3/4 cup (75 g) gluten free flour
2 level tsp gluten free baking powder
2 tsp ground ginger
2/3 cup (150 g) 5 oz muscovado sugar
2 free range/organic medium eggs, beaten
4 tbsp black treacle (molasses)
2 teabags
2/3 cup (150 ml) 1/4 pt boiling water
100 g raisins
3/4 cup (125 g) rice flour
3/4 cup (75 g) gluten free flour
2 level tsp gluten free baking powder
2 tsp ground ginger
method
1. Preheat the oven to 170°C (325°F) gas mark 3.
2. Grease and line a 20 cm cake tin.
3. Cream the dairy free spread with the sugar until light and fluffy. Add the beaten eggs a little at a time until well incorporated.
4. Stir in the treacle. Place the tea bags into a jug with the boiling water and raisins and leave to soak for 5 minutes.
5. Sieve the flours, baking powder and ginger together into the cake mixture and fold in carefully with a metal spoon.
6. Gently incorporate the raisins and some of the liquid into the mixture.
7. Spoon into the cake tin and smooth the surface with a wet spoon. Bake in the oven for 1 hour or until an inserted skewer comes out clean.
2. Grease and line a 20 cm cake tin.
3. Cream the dairy free spread with the sugar until light and fluffy. Add the beaten eggs a little at a time until well incorporated.
4. Stir in the treacle. Place the tea bags into a jug with the boiling water and raisins and leave to soak for 5 minutes.
5. Sieve the flours, baking powder and ginger together into the cake mixture and fold in carefully with a metal spoon.
6. Gently incorporate the raisins and some of the liquid into the mixture.
7. Spoon into the cake tin and smooth the surface with a wet spoon. Bake in the oven for 1 hour or until an inserted skewer comes out clean.
serving amount
serves: 10
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