Gluten Free Earl Grey Tea Loaf recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
140 g (5 oz) 2/3 cup of Dairy free margarine
170 g (6 oz) generaus 3/4 cup of caster (superfine) sugar
240 ml (8 fl oz) 1 cup of strong Earl Grey tea
255 g (9 oz) 1 1/2 cups of dried mixed fruit, glace pineapple, cherries, sultanas (golden raisins) or raisins
100 g (3 1/2 oz) 2/3 cup of rice flour
100 g (3 1/2 oz) 2/3 cup of potato flour
2 teaspoons of Gluten free baking powder
Finely grated zest and juice of 1 lemon
1 large free-range egg, beaten
70 g (2 1/2 oz) 2/3 cup of coarsely chopped walnuts
A little demerara sugar for sprinkling
170 g (6 oz) generaus 3/4 cup of caster (superfine) sugar
240 ml (8 fl oz) 1 cup of strong Earl Grey tea
255 g (9 oz) 1 1/2 cups of dried mixed fruit, glace pineapple, cherries, sultanas (golden raisins) or raisins
100 g (3 1/2 oz) 2/3 cup of rice flour
100 g (3 1/2 oz) 2/3 cup of potato flour
2 teaspoons of Gluten free baking powder
Finely grated zest and juice of 1 lemon
1 large free-range egg, beaten
70 g (2 1/2 oz) 2/3 cup of coarsely chopped walnuts
A little demerara sugar for sprinkling
method
25 x 10 cm (10 x 4 inch) loaf tin, greased and lined on the base
1. Preheat the oven to 180°C (350°F) gas 4
2. Put the margarine, sugar, tea and fruit in a saucepan, bring slowly to the boil and simmer for 5 minutes, stirring occasionally.
3. Remove the saucepan from the heat and, when the mixture is cool,
4. Sift the flours and baking powder into the fruit mixture and mix it all together.
5. Fold in the lemon zest and juice, the beaten egg and walnuts.
6. Pour the mixture into the prepared tin, sprinkle with the demerara sugar and bake for about 1 - 1 1/2 hours, until well risen and firm in the centre.
7. Leave the loaf in the tin to cool, then turn out onto a wire rack to cool.
8. Store in an airtight container until needed. Serve the loaf sliced.
1. Preheat the oven to 180°C (350°F) gas 4
2. Put the margarine, sugar, tea and fruit in a saucepan, bring slowly to the boil and simmer for 5 minutes, stirring occasionally.
3. Remove the saucepan from the heat and, when the mixture is cool,
4. Sift the flours and baking powder into the fruit mixture and mix it all together.
5. Fold in the lemon zest and juice, the beaten egg and walnuts.
6. Pour the mixture into the prepared tin, sprinkle with the demerara sugar and bake for about 1 - 1 1/2 hours, until well risen and firm in the centre.
7. Leave the loaf in the tin to cool, then turn out onto a wire rack to cool.
8. Store in an airtight container until needed. Serve the loaf sliced.
serving amount
serves 8
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